The Chocolate Life

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OK-So I admit I'm pretty much a NEWBIE!  I was looking at doing something different in our kitchen and most of the candy/chocolate recipes recommend spreading/crystallizing/etc on Marble.  I'm just curious, does Granite do the same thing?  Where we are granite is much less expensive since we've got lots around us. 

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Yes, you can use granite in place of the marble. The purpose of the marble slab is to cool the chocolate mass quickly, so any non-porous material that does the same will work. 

If the marble is only for tempering/pre-crystallizing the chocolate, then you may get away without using it at all, if you learn how to use the seeding method to temper. 

Thanks! I use an ACMC machine to temper so it would be for other confectionaries.

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