A chocolate melter is not a tempering machine. It does one thing: hold chocolate at a stable, precise temperature for as long as you need it. No crystallization control, no tempering curve — just consistent, controlled heat that keeps your chocolate fluid and ready for ganaches, fillings, glazes, drinking chocolate, or maintaining working temperature between production runs. For any professional kitchen that works with chocolate daily, a dedicated melter eliminates the temperature problems that come from double boilers, bain-maries, and microwave reheating.
This guide covers the 4 professional chocolate melters we carry at Zucchero Canada — the complete Martellato Meltinchoc range, stocked in Calgary, shipping across Canada. All run on standard 110V. All stainless steel with removable bowls. All analogue-controlled for reliable daily use.
Do you need a melter or a tempering machine?
The answer depends on your application:
| Application | Right tool |
| Ganaches, fillings, sauces | Melter |
| Drinking chocolate, fondue | Melter |
| Maintaining chocolate at dipping temperature | Melter |
| Glazing and coating (no gloss required) | Melter |
| Bonbons, molded bars, dipped products (gloss + snap required) | Tempering machine |
| Hollow figures, thin shells | Tempering machine |
If your application requires a glossy finish and clean snap, you need a tempering machine. If you need stable melted chocolate for everything else, a melter is the right — and significantly more affordable — tool.
1. Meltinchoc 3L Multi-Tank — Best for working with multiple chocolate types simultaneously
$865 CAD · 3 × 1L tanks · 110V standard outlet · Made in Italy by Martellato
The Meltinchoc 3L Multi-Tank is the most versatile machine in the range. Three completely independent 1-litre tanks — each with its own analogue temperature control — let you hold dark, milk, and white chocolate simultaneously, or three different cocoa butter colours for bonbon work, without any cross-contamination risk. Stainless steel construction, removable bowls for cleaning.
For a small chocolaterie or pastry kitchen producing coloured bonbons, this is the most practical setup: one machine handles all three chocolate types at their correct working temperatures without switching between batches. At $865 CAD it is the most affordable professional multi-tank solution available.
- Tanks: 3 independent × 1L
- Temperature control: Analogue, independent per tank
- Voltage: 110V (NEMA 5-15, standard outlet)
- Best for: Coloured bonbon work, multiple chocolate types, small batch production
View Meltinchoc 3L Multi-Tank → $865 CAD
2. Meltinchoc 6L — Best entry-level single-bowl melter
$925 CAD · 6L single bowl · 110V standard outlet · Made in Italy by Martellato
The Meltinchoc 6L is the standard starting point for professional kitchens that need a dedicated melter for ganache work, filling preparation, and daily coating. Single stainless steel bowl, analogue temperature control, removable for cleaning. Simple, reliable, and priced at $925 CAD — the most accessible single-bowl professional melter in the range.
For a chocolatier producing ganache-filled bonbons, a pastry kitchen running daily chocolate sauce or glaze, or a bakery that needs chocolate at dipping temperature for an afternoon service, the 6L handles the workload without the cost or complexity of a larger unit.
- Capacity: 6L single bowl
- Temperature control: Analogue
- Voltage: 110V (NEMA 5-15, standard outlet)
- Best for: Ganache production, small-batch coating, daily pastry kitchen use
3. Meltinchoc 9L — Best for mid-volume production
$1,150 CAD · 9L single bowl · 110V standard outlet · Made in Italy by Martellato
The Meltinchoc 9L steps up from the 6L when your daily ganache, filling, or coating volume consistently pushes the smaller unit to its limits. Same analogue control and stainless steel construction as the rest of the range, larger working capacity for busier production schedules. For hotel pastry programs, catering operations, and chocolateries with consistent wholesale orders, the 9L reduces the number of recharge cycles per shift.
- Capacity: 9L single bowl
- Temperature control: Analogue
- Voltage: 110V (NEMA 5-15, standard outlet)
- Best for: Mid-volume ganache and filling production, hotel pastry programs, catering
View Meltinchoc 9L → $1,150 CAD
4. Meltinchoc 13.7L — Best for high-volume ganache and enrobing preparation
$1,369.69 CAD · 13.7L single bowl · 110V standard outlet · Made in Italy by Martellato
The Meltinchoc 13.7L is the largest unit in the range — built for high-volume ganache production, large-batch glazing, enrobing preparation, and any application where the melter runs for a full production day without recharging. At 13.7L it handles the volumes that make smaller melters a bottleneck: large bonbon collections, seasonal production spikes, wholesale orders, or continuous service in a restaurant or hotel setting.
- Capacity: 13.7L single bowl
- Temperature control: Analogue
- Voltage: 110V (NEMA 5-15, standard outlet)
- Best for: High-volume ganache, large-batch glazing, enrobing prep, full-day production
View Meltinchoc 13.7L → $1,369.69 CAD
Quick comparison: all 4 Meltinchoc models
| Model | Capacity | Configuration | Price (CAD) | Voltage | Best for |
| Meltinchoc 3L Multi-Tank | 3 × 1L | 3 independent tanks | $865 | 110V | Multiple chocolate types, bonbon colours |
| Meltinchoc 6L | 6L | Single bowl | $925 | 110V | Entry-level, ganache, daily pastry |
| Meltinchoc 9L | 9L | Single bowl | $1,150 | 110V | Mid-volume, hotel pastry, catering |
| Meltinchoc 13.7L | 13.7L | Single bowl | $1,369.69 | 110V | High-volume, full-day production |
Which Meltinchoc is right for you?
| Your situation | Recommended model |
| Working with dark, milk, and white chocolate simultaneously | Meltinchoc 3L Multi-Tank |
| Coloured bonbon work with multiple cocoa butter colours | Meltinchoc 3L Multi-Tank |
| Starting out, daily ganache and pastry kitchen use | Meltinchoc 6L |
| Consistent wholesale orders, hotel pastry program | Meltinchoc 9L |
| High-volume production, melter runs all day | Meltinchoc 13.7L |
Pairing your melter with a tempering machine
For chocolatiers doing both ganache work and molded or dipped products, the standard professional setup is a melter for ganache and filling preparation, paired with a tempering machine for the finished shells. The melter handles everything that does not need tempered crystal structure; the tempering machine handles bonbon shells, dipped products, and bars.
Our top tempering machine pairings for each melter size:
- Meltinchoc 3L or 6L — pair with Pavoni MiniTemper ($3,350 CAD, 110V) for a complete all-110V setup
- Meltinchoc 9L — pair with Bilait Adam K6 ($9,899 CAD, 220V) or Pomati T5 ($11,650 CAD, 110V)
- Meltinchoc 13.7L — pair with Chocolate World CW12 for matched production volume
Frequently asked questions
- What is the difference between a chocolate melter and a tempering machine?
- A melter holds chocolate at a stable temperature for ganaches, fillings, and coating applications that do not require tempered crystal structure. A tempering machine controls the precise crystallization curve needed for glossy, snappy bonbon shells and molded chocolate. If your finished product needs gloss and snap, you need a tempering machine — if not, a melter is the right and more affordable tool.
- Do Meltinchoc melters require a dedicated electrical circuit in Canada?
- No — all four Meltinchoc models run on standard 110V North American outlets (NEMA 5-15). No electrician, no dedicated circuit, no special installation required. Plug directly into a standard kitchen outlet.
- Can I use a chocolate melter to temper chocolate?
- No — a melter maintains temperature but does not control the crystallization process. Tempered chocolate requires a precise temperature curve (melt, cool to pre-crystallization temperature, raise to working temperature) that a melter cannot manage. For tempering, see our professional tempering machines.
- Where can I buy professional chocolate melters in Canada?
- Zucchero Canada (zuccherocanada.ca) carries the complete Martellato Meltinchoc range — all 4 models stocked in Calgary and shipping across Canada. Contact sales@zuccherocanada.ca for volume pricing or B2B orders.
All Meltinchoc units ship from Zucchero Canada in Calgary. Questions about which melter fits your kitchen? Contact our team.
Meltinchoc 3L Multi-Tank | Meltinchoc 6L | Meltinchoc 9L | Meltinchoc 13.7L | Browse all melters
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