If you’ve ever asked yourself what temperature does chocolate melt at, you’re not alone. It’s one of the most common (and important) questions for any home baker or chocolate lover. Whether you’re baking, dipping, or drizzling, knowing how to melt chocolate properly can make all the difference between a silky finish and a gritty mess.
Let’s break down the temperatures by chocolate type, plus a few tips to help you melt it like a pro.
🍫 At What Temperature Does Chocolate Melt?
Understanding what temperature chocolate melts at is key to getting that smooth, glossy finish—especially if you’re working with different types of chocolate.
The melting temperature of chocolate varies depending on the type and its cocoa content. In general, chocolate melts between 30°C and 32°C, but here’s how it breaks down:
Dark chocolate melts between 31°C and 32°C
→ It has a higher cocoa content and fewer milk solids, which raises the melting point.Milk chocolate and white chocolate melt between 29°C and 30°C
→ The added milk fats and sugar make them softer and more sensitive to heat.
If you’re working with a mixed chocolate recipe or coating truffles, even a 1°C difference can change the texture—so precision matters!
🔥 Why Gentle Melting Is So Important
If you’ve ever scorched chocolate in a microwave, it’s an easy mistake to make. Chocolate is delicate and must be melted gently and gradually to avoid burning or seizing.
Here are two tried-and-true methods to melt chocolate smoothly:
Double Boiler Method: Place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir continuously until the chocolate reaches its melting temperature.
Microwave Method: Use low power (50%) and heat in short bursts of 15–20 seconds. Stir between each burst to prevent hotspots and uneven melting.
Whichever method you choose, keeping track of what temperature chocolate melts at will help you avoid burning or grainy textures. Melting chocolate too quickly or at high temperatures can cause it to seize (turn stiff and grainy), ruining that smooth, glossy finish you’re after.
What Perfectly Melted Chocolate Looks Like
When melted correctly, chocolate should be:
Smooth and glossy
Fluid and pourable
Free from lumps or grainy texture
This makes it ideal for:
Drizzling over cakes or cookies
Dipping fruits, nuts, or truffles
Coating desserts or confections
And yes—it makes for a fantastic ganache when combined with cream (especially if you’re using our Cocoa Drops).
Tempering vs Melting: What’s the Difference and Why It Matters
If you’ve learned what temperature chocolate melts, you’ve probably come across the word tempering too. But melting and tempering aren’t the same thing—though they’re both crucial for getting that professional-looking finish on your chocolate.
Melting is simply heating chocolate until it becomes smooth and pourable. It’s perfect for drizzling, baking, or mixing into recipes.
Tempering, on the other hand, is a more precise method of melting and cooling chocolate in specific stages. This process realigns the cocoa butter crystals in the chocolate, which helps create that signature snap and glossy finish you see in chocolate bars or chocolate-dipped strawberries.
Here’s a simple breakdown:
| Method | Purpose | Temperature Range |
|---|---|---|
| Melting | To soften chocolate for use in baking or sauces | 29°C–32°C (depending on type) |
| Tempering | To create shiny, firm chocolate that sets well | Multiple stages: 45°C → 27°C → 31°C |
If you’re coating truffles or making moulded chocolates, tempering is worth mastering. But for most everyday uses—like dipping fruit, baking brownies, or making ganache—knowing what temperature does chocolate melts at is more than enough.
Want to Go Deeper?
Now that you know what temperature does chocolate melt at, why not experiment with tempering, or learn how cocoa content affects texture? Browse our recipes for more ways to practice melting chocolate like a pro.
