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Chocolate melts because it contains crystalized sugars, butter, and milk, some of them being liquids at or just above room temperature. As the temperature heats up, the bonds that hold the chocolate bar together loosen up or break apart. This causes the chocolate to weaken and melt.

Commercial chocolate often contains emulsifiers that keep the chocolate solid at room temperature (68 to 72°F, about 20°C). However, on a warm day, or exposed to body heat, it melts.

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