What ingredient makes chocolate melt?

Here's why:

* Cocoa butter is a natural fat found in cocoa beans, which is the main component of chocolate.

* It has a relatively low melting point, typically around 93-95°F (34-35°C).

* This means that when chocolate is exposed to temperatures above its melting point, the cocoa butter melts, giving chocolate its characteristic smooth and creamy texture.

While other ingredients like sugar, milk solids, and cocoa powder contribute to the taste and texture of chocolate, it's cocoa butter that's primarily responsible for its melting properties.