Melted chocolate is chocolate that has been heated until it becomes a smooth, liquid form. This process can be done using various methods, such as a microwave or a double boiler. When chocolate melts, it loses its solid structure and can be used for various culinary purposes, including dipping fruits, coating desserts, or making sauces. The melting point of chocolate varies depending on its type, with dark chocolate typically melting at a higher temperature than milk chocolate or white chocolate. Once melted, chocolate can be cooled and solidified again, allowing it to be molded into different shapes or used in baking recipes.