Several years ago my mother gave me a Truffle cookbook (we love them and became addicted while traveling in Italy). The book is beautiful. With that book, she gave me a white truffle, black truffle, truffle butter, truffle oil, truffle honey and a truffle paste. OMGosh! We savored every last morsel of the truffles and every last drop of the oils. I licked the honey jar clean! I took my niece to Italy - ordered her a pasta with truffles on top and told her to trust me - it would be heaven. It was and every meal after that she scoured the menus for anything that had the word "tartufo" in the dish. That was the dish she ordered. You can pick up the book used on Amazon - cheap! M Truffles: Ultimate Luxury, Everyday Pleasure

I have biscuit. I thought I wanted the metallic gray but then I loved the way the biscuit looked with my light countertop. I have had my sink since the day after Christmas. Honestly, mostly I rinse it with water. Occasionally I rub it with water and my cleaning rag. I cleaned it once with Bon Ami but only because I felt guilt that I had never cleaned my sink. I cook three meals a day, make my own bread, yogurt, granola,etc.. This is not a for show only sink. I wonder if the people who mention staining have the old formulation of silgranite, I have silgranite II From GW Photos

I would agree--you don't want to leave anything with a high proportion of cream cheese out at room temperature. That, for me, would supercede the danger of the chocolate blooming (which is why you don't want to refrigerate/freeze it, if possible). Bloom, if it happens isn't dangerous, and won't ruin your candy--it will still be edible if the temperature changes cause that dusty, gray condition to form on the outside of your chocolate. As to the candy melts--just a suggestion, but it would really be worth your while to check around your area (candy-making supply stores, baker's supplies, mabe bulk stores) to find someone who sells Merckens melts. They're a much, much better quality than Wilton. Wilton's really aren't good, compared to decent quality chocolate. I have at least 3 different place in my area where Merckens are sold, and it's worth running an extra mile or 2 to get them.

Thanks everyone. From reading through the responses, I think the Serra quartz will bring out the gray undertones in the truffle sink. I wish I could see the metallic gray IRL, but there are no showrooms around with that color. I think the truffle will look nice in my lighter kitchen and since the Serra also has some brown/taupe spots in it, I don't think I'll be disappointed. I'll let you all know in a few weeks how it all goes. If I can figure out how to post a picture, I will.