Pastry chefs say the best surface to roll dough, make chocolates and do other types of baking prep work on is a marble countertop, since it stays cool to the touch. If you don't have a marble countertop and don't want to make the investment in buying one, think scrap heap instead. Countertop fabricators often have square slabs of marble waste left over from the holes they cut to fit sinks when installing new countertops. Those slabs can be purchased for a few dollars or are free if you become friendly with your local fabricator.
ANDREWS MCMEEL SYNDICATION