Greg Colquitt, 31, and partner T Ramirez, 32, owners of Front Porch Chocolate, Livingston's only chocolate micro-factory, are catching their breath after producing 650 pounds of cocoa confection.
After the holidays you might have some leftover candy canes and this recipe can use up all of the leftovers. Katie Varga made a delicious peppermint bark, with the help of ...
Melt the dark chocolate to 113 - 120˚F using a double boiler or microwave. Place about two-thirds of the melted chocolate onto a natural stone slab, keeping the remaining third in a bowl. Spread and ...