“The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F. (32 degrees C.), lower than body temperature. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures.”
I have and make hand dipped candy, enrobed pretzels and yes, potato chips. You can easily burn your fingers in the melted chocolate, which, is hot enough to cook a small cherry tomato!