It will melt. This is related to the nature of chocolate. Cocoa butter has a certain melting point. High temperature heating will break the crystal inside chocolate, making it unstable in solid state, so it will be mixed and melted. The purer the chocolate, the more so.

However, chocolate substituted for cocoa butter is less affected, such as Hershey brand tropical chocolate in World War II, Congo bar in the Gulf and other chocolate substituted for cocoa butter or chocolate mixed with other things.

However, chocolate that does not melt at high temperature was not developed by scientists at Cadbury R&D Center in Burnwell, England until 20 12, and applied for a patent from the World Intellectual Property Organization. So don't easily believe the rumor that chocolate brands say that high temperature will not melt.