Marble Slab for Tempering Chocolate
Tempering for the home chocolatier is tricky work. There is no one method that works for everyone. Perhaps the most reliable is a process called "tabling" which involves cooling some of your chocolate on a cool surface to help the crystallization process. A marble slab is the industry choice for such a task.
Not only will this work for tempering chocolate, but is also excellent for keeping butter-based dough like pie crust and croissants cool. And when you're finished making your food, it works quite well as a serving board for fruits, cheeses, and charcuterie.
