cooling chocolate
Posted in: Tasting Notes
Thank you Michael and Sebastian, very helpful information. I should also mention that I'm actually tempering fudge, but I believe the points you both made still hold true for my purposes. I've only been using a marble slab, but getting ready to expand my work area and thought I'd consider other stones surfaces. But I must confess, I do like the elegance of the carrera marble slab.
Thanks again gentlemen!