Which has a higher boiling point - water or chocolate?

There is no such thing as a "boiling point of chocolate". This is because chocolate is not a pure substance it is a mixture of may different organic compounds, comprising among others cocoa solids, fats, sugars.

There is also no such thing as a single melting point for chocolate either. The temperature at which chocolate turns liquid depends on the structures formed by the cocoa solids, fats, sugars in it. 'Tempering' chocolate is a process where you change these structures to ones stable at higher temperatures than others.