It will change. This has to do with the nature of chocolate. Cocoa butter has a certain melting point. When heated at high temperatures, the crystals inside the chocolate will break, making it unable to stabilize its solid state, so it melts. The more pure the chocolate, the more so.
Chocolate substitutes for cocoa butter are less affected. Chocolates that substitute cocoa butter, such as Hershey’s Tropical Chocolate during World War II and Congo Bars from the Gulf, or chocolate mixed with other things, are not included. .
Chocolate that does not melt at high temperatures was only developed in 2012 by scientists at the Cadbury R&D Center in Burnwell, England, and applied for a patent with WIPO. So don’t easily believe the rumors that chocolate brands say they won’t melt at high temperatures.