The worldwide reknown Master Pastry Chef Ernst Knam talks about the marble, a perfect material for pastry, thanks to its feature, such as non-porosity, ideal coolness and hygiene.
“Marble is solidity,” he explains, “and it’s a widely used material for pastry. Raw materials are key components for both cooking and pastry: you don’t make haute cuisine or haute patisserie with ingredients that are not top-notch. Likewise, the surface of marble is perfect for pastry. Marble is ideal for a variety of activities: tempering chocolate, for example, needs a cool surface, like marble, because the chocolate needs to be heated and cooled on an even surface.”
“Cocoa butter also works well, on a marble surface. It works like this: the cocoa butter is spread out on the marble, then covered with another, thinner slab of marble, which keeps it perfectly straight. Even the chocolate curls come out perfect, on a marble slab, and the vacuum-packed fruit cools quickly and perfectly.”
“Last, but not least, marble has no pores, and has an even surface, which is very easy to clean, for perfect hygiene.”