What do concrete and caramels have in common? They are both beloved by local chocolatier David Gambill, who owns Sonoma Chocolatiers in Sebastopol. David is a customer of ours who ordered a custom concrete slab a few years ago to use in his chocolate shop, specifically for making caramels, for which you need a totally flat, solid surface to pour onto. Traditionally quartz and marble are used, but David (a former geologist) says concrete is more affordable and also less likely to break under high heat because of it’s uniform, composite nature – unlike the crystalline makeup of stones like quartz. We took a visit to his chocolate shop to see the stone in action – proving that concrete can be found in the most unexpected, and sweetest, places.