On Fri 14 Jan 2005 03:51:36a, Michael tittered and giggled, and giggled and
tittered, and finally blurted out...

> I've been playing with making chocolate truffles here
> recently and I've had a lot of fun with them and the
> family and people at work like them. I've been using
> variations on the standard semisweet chocolate chips
> and cream. I'd like to try a non-chocolate fondant
> with a sugar base, but it says to pour it out on a
> marble slab and work it. Do I really need a marble
> top or something similar to do a sugar-based fondant?
> If yes, where can I get one online? If no, what do I
> do instead?
>
> Thank you, Michael

Marble is recommended because it absorbs heat rapidly and is relatively
non-stick. The heat absorbtion qualities, for example, would not be the
same for a laminate countertop, baking pan, etc. Granite is also a good
choice.

If you have serious interests, you might go to a stone yard where you can
have a piece of either marble or granite cut to the size you want from a
"scrap" piece. It should be fairly inexpensive.

Wayne