Subject: The melting point of chocolate

I am doing a project on the melting point of chocolate, and can only get a 
reading of 140f. I have melted over 14 kinds of chocolate. My teacher is 
telling me my results are wrong, and I can't determine correct results. I 
would appreciate it if you could help me. What is the melting point of 
chocolate and milk chocolate? Does fat content have anyhing to do with it? 
What about speed of melting? Thank you for your help! I am frazzled.

Re: The melting point of chocolate