A pure chocolate bar will always melt at 33 Celsius, as several of my books assure me.
But an answer to another question claims that there are chocolates with a higher melting point.
What kind of chocolate can do this? What does it contain? How much actual chocolate would be inside it, and what is the rest made of? What is the highest melting temperature which can be achieved by such a product? What would be some generic terms for it - if I wanted some and went to a chocolate shop, what would I have to ask for?