If you put chocolate in the freezer and then take it out and leave it at room temperature for 6 days, it is unlikely to melt under normal conditions. The freezer keeps the chocolate at a low temperature, and when you take it out, it will gradually warm up to room temperature.
Chocolate has a melting point slightly below human body temperature, typically around 86 to 90 degrees Fahrenheit (30 to 32 degrees Celsius). At room temperature, which is usually around 68 to 72 degrees Fahrenheit (20 to 22 degrees Celsius), the chocolate will remain solid.
However, several factors can affect the behavior of chocolate during this time:
Room Temperature: If the ambient temperature is particularly warm (above 90 degrees Fahrenheit/32 degrees Celsius), the chocolate might start to soften or even melt slightly.
Direct Sunlight: If the chocolate is exposed to direct sunlight or placed near a heat source, it may experience localized melting due to the increased temperature.
Humidity: High humidity can cause chocolate to absorb moisture from the air, leading to a phenomenon called "bloom," where the surface of the chocolate appears discolored or develops a light, powdery appearance. Bloom doesn't necessarily mean the chocolate has melted, but it can affect its texture and appearance.
In most cases, properly stored chocolate should remain solid when taken out of the freezer and left at room temperature for 6 days. However, it's always a good idea to store chocolate in a cool, dry place away from direct sunlight to maintain its quality and prevent any potential melting or bloom.