The melting point of chocolate varies depending on the type of chocolate. Milk chocolate, which contains 20-50% cacao solids, melts completely at 104-113 degrees Fahrenheit or 40-45°C. Dark chocolate, on the other hand, has a higher melting point and wont melt until the temperature reaches 115 degrees Fahrenheit or 46°C, with the melting point depending on the percentage of cocoa solids in the chocolate. White chocolate has the lowest melting point of the three types due to its high proportion of powdered milk and milk fats, melting at temperatures between 99-109 degrees Fahrenheit or 37-43°C. However, its important to note that chocolate can start to become soft and melt at temperatures below its melting point, especially if its exposed to direct sunlight or temperatures above 75°F. To melt chocolate correctly, its recommended to use a gentle heat that will get your chocolate up to around 90-95 degrees Fahrenheit or 32-35°C, and to stir regularly to avoid any burning.