The melting point of chocolate is typically between 86 and 90 degrees Fahrenheit. Chocolate's melting point is lower than your average body temperature, so it is ideal to use lower heat when attempting to melt chocolate.
It is important that the chocolate not reach temperatures of 115 degrees F or higher as it can end up lumpy and gritty. Other chocolates, such as the white variety, melt at around 110 degrees F and should never exceed that temperature. It is important to cook or melt chocolate slowly in order to ensure that the liquid state of it remains consistent and does not turn out lumpy and unusable.