The tools behind great dessert menus.

From plated desserts to banquet service — the equipment and ingredients behind a great hotel and restaurant dessert program.

Whether you run a fine-dining pastry section, a hotel banquet kitchen or a busy room-service operation, Zucchero Canada supplies the chocolate melters, silicone molds, French flour and professional packaging that keep dessert menus consistent — sourced from Europe's leading makers and shipped from Calgary across Canada.

Chocolate ready the moment service starts

Mol d'Art and Martellato melters hold couverture at a stable working temperature through an entire service, so ganaches, glazes, dipped garnishes and plated desserts stay ready without re-tempering between covers.

Entremets and plated desserts, repeated to spec

Professional silicone molds give the same clean release and consistent portion on every pass — essential when the same dessert leaves the kitchen dozens of times a night across à la carte and banquet plates.

French flour for bread, viennoiserie and pastry

Foricher milling covers the full service — from T45 and T55 for viennoiserie and laminated doughs to T65 for bread and rustic T130 and T150 — so your bakery section, breakfast buffet and dessert program all work from flour built for the job.

Presentation, room service and grab-and-go

Thermoformed trays, single-serving cups and display solutions carry desserts cleanly from kitchen to buffet, banquet floor or room-service tray — keeping presentation intact all the way to the guest.

Setting up or supplying a hotel or restaurant kitchen?

Apply for a Wholesale Account for professional pricing and bulk formats on melters, molds, flour and packaging — with dedicated support for high-volume kitchens across Canada.

📧 Contact us: Get in touch with our team