melting point of chocolate

The melting point of chocolate is the temperature at which it changes from a solid to a liquid. For most types of chocolate, this occurs around 30-32°C (86-90°F). This happens because the fats (cocoa butter) in chocolate begin to soften and melt at this temperature, allowing the chocolate to become smooth and flowable. The specific melting point can vary based on the chocolate's composition, such as the proportion of fats, sugar, and other ingredients. This property is why chocolate melts gently in your mouth or when exposed to warmth, giving it its characteristic texture and sensory experience.