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 to buy one, think scrap heap instead. Countertop fabricators often have square slabs of marble waste leftover from the holes they cut to fit sinks when installing new countertops. Those slabs are inexpensive and can be cut into any shape of your choice with smooth edges.
ANDREWS MCMEEL SYNDICATION