Quick Start Guide
Mol d'Art Chocolate Melter
How to set up and use the Mol d'Art chocolate melter in 3 kg and 6 kg — to melt couverture gently and hold it at working temperature. A melter melts and holds; it is not a tempering machine. From your Canadian Mol d'Art distributor.
Mol d'Art 3 kg melter
AT A GLANCE
3 & 6 kg
Two sizes
Melt and hold up to 3 kg or 6 kg of couverture.
25–50°C
Thermostat
Adjustable warming range — it melts and holds, it does not temper.
110–120V
Power
Standard North American outlet (110–120 V), US plug — 70 W (3 kg) or 140 W (6 kg).
HOW IT WORKS
Gentle, even heat that melts and holds.
The Mol d'Art chocolate melter warms a removable stainless steel bowl with even, indirect heat, so your couverture melts slowly and evenly — the way chocolate should be melted. Set the thermostat, add your chocolate, close the lid, and it brings the chocolate to a gentle melt at around 45°C without scorching or dulling it.
Once melted, the melter holds your chocolate at the temperature you set, keeping it fluid and ready to work. Available in a compact 3 kg size and a larger 6 kg size, it's the simple, reliable way to keep good chocolate in good condition all day — with a removable bowl that makes cleaning and switching between dark, milk and white easy.
READ THIS FIRST
A melter melts and holds. It doesn't temper.
This is the question we get most often, so let's be clear: a chocolate melter is not a tempering machine. The Mol d'Art melter warms your chocolate and holds it at a set temperature, but it has no cooling system and no crystallization cycle — so it can't bring chocolate into temper on its own.
Here's how the two work together. You melt your couverture in the melter at about 45°C. You temper it by hand — the seeding method (stir in callets) or tabling on marble. Then you set the melter to 32–35°C to hold your tempered chocolate fluid and ready while you mould, dip and coat. A tempering machine automates that middle step; a melter doesn't — but it's a simpler, more affordable way to keep beautiful chocolate at working temperature all day.
BEFORE YOU BEGIN
What you'll need.
01
A standard outlet
A standard North American outlet (110–120 V) with a US plug — no special wiring. The 3 kg draws 70 W, the 6 kg 140 W.
02
A level surface
A stable, level countertop indoors. The 3 kg is Ø 310 × 180 mm (1.7 kg); the 6 kg is 420 × 320 × 180 mm.
03
Your couverture
Up to 3 kg or 6 kg of couverture. Callets or chopped chocolate melt fastest and most evenly.
04
A way to temper
A thermometer, scraper, and either seed chocolate (callets) or a marble slab — because you'll temper by hand, then hold in the melter.
STEP BY STEP
Melt, temper, hold & clean.
From first plug-in to holding tempered chocolate at working temperature — and keeping the melter in top shape.
Before you begin
Inspect & place the melter
Unpack the melter and check the housing, the removable stainless steel bowl and the lid. Place the bowl inside the housing.
Set it on a stable, level surface indoors, away from moisture. Give it a quick wipe before first use.
Not water resistant
The melter is not water resistant. Never submerge it or let water into the housing — clean only with a damp cloth.
Set-up questions?Talk to our Calgary-based Mol d'Art support team — we're in your timezone.
Setup
Plug in & set the temperature
Plug the melter into a standard North American outlet (110–120 V) with a US plug. It switches on as soon as it's connected — there's no separate power switch.
Set the thermostat to about 45°C to melt. The thermostat holds whatever temperature you set until you change it.
It's on when it's plugged in
Unplug the melter when you're done for the day — that's how you turn it off.
Melting
Melt the chocolate
Add your couverture, close the lid, and let it melt gently at around 45°C. Depending on the quantity and room temperature, a full bowl can take a few hours — callets melt faster than blocks.
Stir occasionally so it melts evenly. Keep the lid closed when you're not working: light and air dull the chocolate over time.
Don't rush the heat
Chocolate melted too hot turns grainy and matte once it sets. Low and slow protects the flavour and the shine.
Tempering by hand
Temper by hand
The melter holds temperature but doesn't temper — so temper by hand. Seeding: stir in about 10% callets until they melt and the chocolate cools and thickens slightly. Tabling: work two thirds of the chocolate on a marble slab, then stir it back into the warm remainder.
Bring the chocolate down to 30–35°C as you temper. Then test it: dip a knife tip or drop a little on paper — in temper, it sets glossy and firm within a few minutes.
Test before you commit
If the test smear is streaky or stays soft, keep working the chocolate — it needs more tempering before you mould or dip.
Working temperature
Hold at working temperature
Once your chocolate is in temper, set the melter to 32–35°C to hold it fluid and workable while you mould, dip and coat.
Stir regularly. If the chocolate starts to thicken as you work, nudge the temperature up a little. An 18°C room is ideal for working chocolate.
Keep it moving
Chocolate sitting still loses temper at the edges. A regular stir keeps the whole bowl even and in temper.
Optional (6 kg)
Scale up with add-ons
The 6 kg melter is compatible with an optional choc pump, vibrating table and wiper — useful when you move from small batches to steady moulding and coating runs.
Ask our team which accessories fit your workflow before you add them.
Grow when you're ready
Start simple with the bowl and lid; add the pump, vibrating table or wiper later as your volume grows.
Maintenance
Cleaning & maintenance
Lift out the removable stainless steel bowl to clean it — this also makes switching between dark, milk and white chocolate easy.
Wipe the housing with a damp cloth only; never submerge it or let water inside, and don't use aggressive cleaners. Unplug it when not in use, and use it for chocolate only.
Protect the housing
Keep water away from the housing and electrical parts. The stainless bowl is washable; the housing is wipe-clean only.
Maintenance questions?Talk to our Calgary-based Mol d'Art support team — we're in your timezone.
WHAT IT'S FOR
Keep chocolate ready to work.
Melt couverture gently and hold it at working temperature — the everyday companion for moulding, dipping and coating.
Dip & coat
Keep tempered chocolate fluid for dipping truffles, fruit and biscuits at a steady working temperature.
Mould bonbons & bars
Hold tempered couverture at 32–35°C while you fill polycarbonate moulds for a glossy, snappy finish.
Ganache & glazes
Gently melt and hold chocolate for ganaches, fillings and glazes without scorching it.
Scale up (6 kg)
Pair the 6 kg melter with an optional choc pump, vibrating table and wiper for larger production runs.
PLEASE READ FIRST
This guide doesn't replace your manual.
This Quick Start Guide is a simplified overview to help you set up and begin using your Mol d'Art chocolate melter quickly and safely. It is not a substitute for the manufacturer's user manual. For complete operating instructions, safety information, specifications, and maintenance, always read and follow the full manual supplied with your melter. Zucchero Canada accepts no liability for damage, injury, or loss arising from use of the equipment without reference to the official manual.
Frequently asked questions.
No. A Mol d'Art melter melts chocolate and holds it at a set temperature, but it has no cooling or crystallization cycle, so it can't temper chocolate on its own. You temper by hand using the seeding or tabling method, then use the melter to hold your tempered chocolate at a 32–35°C working temperature.
The adjustable thermostat covers roughly 25–50°C (77–122°F). Melt couverture gently at about 45°C, then hold tempered chocolate at 32–35°C while you work.
The 3 kg melter holds up to 3 kg and draws 70 W; the 6 kg holds up to 6 kg, draws 140 W, and is larger and heavier. The 6 kg is also compatible with an optional choc pump, vibrating table and wiper. Both run on a standard North American outlet (110–120 V) with a US plug.
Melt the couverture at about 45°C, then temper by hand: seed with around 10% callets and stir, or table two thirds of the chocolate on a marble slab and stir it back in. Bring the chocolate down to 30–35°C, test the temper, then set the melter to 32–35°C to hold it.
Lift out the removable stainless steel bowl for easy cleaning and changeovers between chocolate types. Wipe the housing with a damp cloth only — never submerge it or let water into the housing, as it's not water resistant. Unplug it when not in use, and use it for chocolate only.
Yes. Zucchero Canada supplies and supports Mol d'Art melters across Canada with Calgary-based technical help and the standard manufacturer warranty. If you purchased your melter from us, you also receive a 15% discount on genuine spare parts, for as long as you own it and while our parts program is offered. Email sales@zuccherocanada.ca or call +1 (587) 774-8873.
Zucchero Canada — Technical Support
Need help with your Mol d'Art melter?
Email sales@zuccherocanada.ca · Phone +1 (587) 774-8873 · Toll-free +1 (877) 741-8251