Restaurateurs use dark chocolate as ingredient in almost everything

Matt Hinshaw/The Daily Courier<br>Donya Marie Schweizer, co-owner of Donya Marie’s Beyond Chocolate, serves Diana and Gary Radil their lunch Tuesday morning in Prescott Valley. The restaurant opened its doors this past May.

Matt Hinshaw/The Daily Courier<br>Donya Marie Schweizer, co-owner of Donya Marie’s Beyond Chocolate, serves Diana and Gary Radil their lunch Tuesday morning in Prescott Valley. The restaurant opened its doors this past May.

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