Stone Slab

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
A marble, granite, or another nonporous stone slab is vital for cooling sugar confectionery and for chocolate work. Stone is ideal for its heat conductivity and thermal mass; it quickly draws heat out of substances without becoming significantly warm itself. To possess the best thermal-mass properties, the stone for confectionery use should be as thick as possible and large enough to easily hold the largest batch size made in the shop.