The Mini Meltinchoc from Martellato is designed with the ability to melt and hold chocolate at a consistent temperature. The Mini dry melter is suitable in pastry laboratories for pralines and subjects production and in ice-cream parlours for ice-creams and desserts. The capacirty allows to process small chocolate quantities without any waste, and the practical removable tank ensures an easy and fast maintenance. The refined design and compact size make it perfect to be used even directly on the counter.

The chocolate and couverture melter is perfect to make home made pralines and confect. When making pralines or covering various pasteries, it's best to use high quality couvertures. The best approach is to melt a bit more couverture than is needed. Cut the couverture into small pieces or use couverture drops / callets.

Fill the anodized aluminium basin with couverture coins. Turn on the device and set the melting temperature control to no more than 50°C. When melting couverture, make sure that the temperature does not exceed 45-50°C. It may take several hous beore all couverture melts completely.

For a more pleasant gloss, let the melted couverture cool down to 20°C and then warm it back to the desired working temperature. Couverture has to be warmed to the correct working temperature. These temperatures are:
- White Couverture 28°C - 29°C
- Milk Couverture 30°C - 31° C
- Dark couverture 31°C - 32°C

Only once the couverture reaches the optimum temperature will it have a nice gloss and harden. Sugar, Cocoa Butter and Cocoa paste will only melt optimally at these temperatures.