/ck/ - Food & Cooking

I wonder, can I use any piece of marble to temper chocolate? I remember practicing with slabs that has a suspicious screen on the underside, like the kind that is used to bind it better to a surface, so I suspect that's where they got theirs.

Can't wait for fall to be here, for the air to be dry and the temperature be at around 20°C, so I can finally practice making bonbons at my no-AC house