May 3rd, 2013
When chocolate meets spice… the results? Surprisingly tasty! Hot chocolate with a dash of Ceylon cinnamon, excellent. Truffle with a cocktail of cardamon and ginger, delicious. Cayenne pepper and dark chocolate, hot hot hot. Sea salt and 42% milk chocolate, worth the health risk. And our latest concoction sweet curry and pistachio, a culinary adventure.
From Ceylon to Mumbai, from Vietnam to South America, to the cocoa belt and beyond… join the party! Take a walk on the wild side, the spicier side of chocolate.
Sweet curry & pistachio chocolate bar
April 15th, 2013
The WilmarCard looks good enough to eat.
April 22 -28 is the week to celebrate those who do much of the “heavy lifting” at the office, who keep order where you might otherwise find chaos, who help steer you and others onto the right track.
The holiday used to be call Secretaries Week but was changed in 1998 when the association, Professional Secretaries International changed their name to International Association of Administrative Professional.
Let Wilmar be your ‘go to’ place for your ‘go to’ person. Chocolates, chocolate bars, gift cards and certificates are all a proper (and pleasant!) way to honor your indispensable Administrative Professional.
March 15th, 2013
Main course: Chocolate Egg with Truffle Filling
Experience the Wilmar world of culinary wonders and unexpected pleasures:
Have an egg & eat the shell too. Eat chicken for dessert. Gather eggs as small as a quail egg or as large as an ostrich egg. Find a bird’s nest and wonder where the birds ever got the chocolate twigs. Crack an egg & find pecan Wilmarvels inside. Decide on your Easter menu while snacking on a carrot meltaway. Stand next to a chocolate rabbit that’s as big as a three year old. Where did you put that basket from last year? Oh right, you ate it.
We’ve got a bountiful array of produce, of chocolate wonders; freshly laid chocolate eggs, chocolate bunny rabbits looking for a good home, just hatched vanilla chicks, recently built crispy nests, and baskets brimming with assortments.
Stop in. Gather. Choose your magic. You’ll find it at Wilmar, covered in chocolate.
January 21st, 2013
The day started at just above zero. For all of you living the life in the warmer climates of the globe – lucky you. For all of us living the life in northeast Wisconsin – we’ve got chocolate! Northeast Wisconsin is a veritable hub for chocolatiers; two in Green Bay, one in DePere, two in Appleton, two in Oshkosh and one in Manitowac. Add to those a a smattering of other smaller company and home candymakers and we reach a saturation that is unrivaled in the United States. How did we get so lucky? Our theory: close proximity to an excellent rail and highway system, fresh dairy products at our doorstep, cheap refridgeration for seven months of the year and winter climate that stings just enough to turn our thoughts toward comfort foods. One of the best comfort foods of all? Chocolate. No matter what may be the drawbacks of waking up to just above zero fahrenheit, we’ve got chocolate – in abundance.
Let them eat chocolate!
October 25th, 2012
Change blowning in! One more week of apples, last until next year’s harvest. After apples we start on our seasonal specials for November & December. One bonus: because of high demand our first batch of chocolate oysters is ready. This Northeast Wisconsin confectionery specialty is see-food, not seafood: a creamy vanilla (& chocolate starting today) middle, dunked in dark chocolate & finished in freshly roasted and ground peanuts. Soooooooo yummy. Called ‘fried oysters’ because of how they look – like yes, a french fried seafood oyster. Come in and catch some soon!
Finished trays of Wilmar’s fresh chocolate oysters
September 23rd, 2012
The apple shortage has become an opportunity! Our orchards produce an abundance of Empire, Cortland, McIntosh, Paula Red and Honey Crisp varieties for our caramel apples. Because of this year’s shortage we’ve discovered a quiet cousin named Macoun (often pronounced McCowan). The Macoun is a cross between a McIntosh and a Jersey Black and we’ve found that it makes a very tasty caramel apple. It looks a lot like a McIntosh on the outside, but when eating, it’s firmer and more substantial with a nice tart flavor. Adversity begets variety!
Wilmar caramel apples -natural, peanut & chocolate laced
August 21st, 2012
Summer Truffles by Wilmar
Fresh from our kitchen – the flavors of summer become truffles: margarita, raspberry and key lime. The margarita features white chocolate, Patron tequila, finished with a dark chocolat shell & sea salt. The raspberyy is made with Chambord, a natural raspberry liquor from France, using dark chocolate inside and out. The key lime combines all natural citrus and white chocolate, which gives it a natural sweet/tart taste, finished in dark chocolate.
June 13th, 2012
Wisconsin cream rendered caramels by Wilmar
We love June. The cows graze in the alfalfa and grass fields, and the cream is rich and plentiful. We use this cream to make our vanilla caramel; rendered from the cream, slightly sweetened and cooked to golden brown perfection. The taste is pure Wisconsin air and sunshine. We make three unique flavors: the pure vanilla caramel, the vanilla nut caramel (cashew, almond, walnut, and brazil nuts added), or the chocolate caramel (a dollop of semisweet chocolate added). Each piece is wrapped in cello, so there’s no melt or mess. Perfect for warm summer days; caramels even taste great cold – straight from the fridge !
May 10th, 2012
It’s breathing time for us… a chance to try new recipes, a chance to concoct confections we’ve been too busy to perfect. The raspberry Truffle is our latest. Feedback from our samplers (you or those who happened to stop at our shop this week) has been all thumbs up. But we still need to find a decoration for the top. Any ideas are welcomed.