The melting point of chocolate varies depending on the type of chocolate and the ingredients used. Here are some key points from the search results:

• Milk chocolate typically melts completely at 104-113 degrees Fahrenheit or 40-45°C.
• Dark chocolate with about 86% cacao solids has a higher melting point and won’t melt until the temperature reaches 115 degrees Fahrenheit or 46°C.
• White chocolate has the lowest melting point of the three types due to its high proportion of powdered milk and milk fats. With no cacao solids and around 20% cocoa butter, it melts at temperatures between 99-109 degrees Fahrenheit or 37-43°C.
• The melting point of chocolate falls between 86°F and 90°F.
• Cocoa butter, one of the key ingredients in chocolate, starts to melt at about 93 degrees F.
• The exact melting range of a specific bar of chocolate depends on the ingredients in that bar, but dark chocolates will reliably be closer to the range of 90-93 degrees Fahrenheit.
• Since chocolate melts below body temperature, a gentle heat that will get your chocolate up to around 100 degrees Fahrenheit is plenty.

In summary, the melting point of chocolate depends on the type of chocolate and the ingredients used. Milk chocolate typically melts at a lower temperature than dark chocolate, and white chocolate has the lowest melting point of the three types. Chocolate should be melted gently, as it melts below body temperature.