What temperature should you not exceed when melting chocolate?

What temperature should you not exceed when melting chocolate? You should generally not exceed 120 degrees Fahrenheit when melting chocolate. This ceiling is especially associated with dark chocolate and chocolate-tempering methods, where excessive heat can damage the cocoa-butter crystal structure and make it harder to produce a smooth, glossy coating with a clean snap.

Melting chocolate gently is important because chocolate contains cocoa solids, cocoa butter, sugar, and, in milk or white chocolate, milk ingredients. A double boiler or short microwave intervals helps distribute heat gradually. Stirring between intervals also prevents hot spots, which can scorch the chocolate even when the average temperature appears safe.

The exact target varies by chocolate type and recipe. Dark chocolate is commonly heated to roughly 115–120°F before cooling and reheating to its working temperature. Milk and white chocolate are more heat-sensitive and are often kept below about 110°F. Exceeding 120°F does not automatically ruin every batch, but it can cause overheating, loss of temper, scorching, or a thick, grainy texture. Temperature control matters most when the finished chocolate must set with a polished appearance.