After Bob started dating Kathy in high school, she took a job at the family store. Soon enough Bob’s dad, George Donaldson, noted her interest and talents and began
teaching Kathy to cook every confection he made. At that point, Bob realized marrying this woman was not just a great life decision. It was a wise business decision.
Secrets of Success: Equal parts quality and centrality. Recognizing that Lebanon is just off I-65, one of the nation’s busiest travel corridors, the Donaldsons attract and welcome customers from all over the map, literally.
“Peter’s is the premium chocolate our customers have raved about for 53 years.”
“The culture of a company is critical. It makes going to work so much more rewarding.”
Recipe inspired by Donaldson’s Finer Chocolates
1 1/2 lbs Peter’s® OriginalTM White Chocolate, tempered
1 1/2 lbs Peter’s® LenoirTM Semisweet Chocolate, tempered
1 lb Coconut Oil, melted and cooled below 90 F
Peppermint oil or extract, to taste
Additional dark chocolate for dipping
1. Line a 13” x 18” sheet pan with parchment paper.
2. Blend 1 1/2 pounds tempered white chocolate with 1/2 pound of coconut oil and add peppermint oil to taste.
3. Pour out evenly in pan to ¼ inch depth.
4. When white layer is just solidified but still soft, blend 1 1/2 pounds tempered semisweet chocolate with 1/2 pound of coconut oil and add peppermint oil to taste.
5. Pour out evenly in pan on top of white layer to 1/4 inch depth. Height of both layers together is 1/2 inch.
6. When dark layer is solidified but still soft enough to cleanly cut, cut slab into 2 equal pieces with a sharp cutter or knife.
7. Peel away parchment and stack one half on top of the other, alternating white layer with black layer. Height of this 4-layer stack is now 1 inch high.
8. Cut slab into 3/8 inch wide strips. Lay them in their sides and stack 4 of them alternatively to create the checkerboard pattern.
9. Cut crosswise into 1/2 inch thick pieces.
10. Shoulder coat (coat bottom and sides but not top) in tempered semisweet chocolate.