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There is more "stuff" in it. The crystal structure of Dark Chocolate is more uniform and without interruptions. This enhanced crystal structure takes more energy to break apart and thus melts at a higher temperature. The reverse logic is also true in the case of Milk Chocolate. The crystal structure is less uniform and has more interruptions thus takes less energy thus melts at a lower temperature.
Because milk is buttery and creamy and is less condensed than choclate powder.

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