The melting temperature of chocolate varies depending on the type of chocolate and its composition. Generally, chocolate melts between 30°C and 32°C.
Dark chocolate typically has a higher melting point than milk chocolate and white chocolate due to its higher cocoa content. Dark chocolate usually melts between 31°C and 32°C, while milk chocolate and white chocolate melt at slightly lower temperatures, between 29°C and 30°C.
It’s important to melt chocolate gently and slowly to avoid burning or overheating, which can cause the chocolate to seize or become grainy. Using a double boiler or a microwave at low power settings and stirring frequently can help ensure that the chocolate melts evenly and maintains its smooth texture.
Properly melted chocolate will be smooth, glossy, and fluid, making it ideal for dipping, coating, or drizzling over desserts.