Wilmar Chocolate

Chocolatiers, herbalists, and culinary educators are reclaiming the ritual of cocoa as an experience.

Starting from couverture-—a higher cocoa-butter content chocolate prized for its gloss and silk—-and folding refined techniques of classic European craftsmanship the area makers temper, enrobe, aerate and pair. The result? Chocolate that isn’t simply consumed-—it’s crafted, shared and taught.

THE CRAFT BEHIND THE CUP

Local chocolatiers don’t roast their own beans. Instead, they source from specialty suppliers who partner with farms in Ecuador, Ghana, or Madagascar.

“Cocoa beans actually come from the fruit of a cacao tree,” shares the store manager at Wilmar Chocolates in Appleton and recently opened a location in downtown Neenah, Wis. “They’re bitter seeds at first, but through fermenting, roasting and refining, they transform into smooth, delicious chocolate.”

The imported chocolate arrives already conched and tempered, ground to a fine particle size, adjustments are made to produce the perfect chocolate. Just like a winemaker tuning acidity or a roaster balancing beans, converting cocoa to chocolate involves blending to balance bitterness and fruit, tempering cocoa-butter crystals for gloss and snap, and folding in dairy, liqueurs, herbs or fruit reductions, according to experts.

“Drinking chocolate is made by melting real decadent chocolate into milk or cream to create a rich, velvety drink,” continues Wilmar’s store team. In comparison, traditional hot chocolate is made with powdered cocoa for a lighter taste and texture.

TASTE NORTHEAST WISCONSIN’S DRINKING CHOCOLATE

Wilmar Chocolates Café, Neenah, Wis, menu of European-style sipping chocolate, served thick with steamed milk or espresso.

Tour drinking chocolate and tasting at Wilmar Chocolate in Neenah, Wis., with Hannah Darling Fenn on edibleNEW Network.

Classic Drinking Chocolate (European-Style)

Drinking Chocolate

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Ingredients Directions

Ingredients

  

• 2 cups whole milk (or half milk, half heavy
• cream for extra richness)
• 4 ounces high-quality dark chocolate (60–70% cocoa), finely chopped
• 2 tablespoons unsweetened cocoa powder
• 1 –2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of sea salt

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Directions

 

1. In a small saucepan, heat milk (and cream, if using) over medium-low heat until it begins to steam. Don’t let it boil.
2. Whisk in cocoa powder, sugar and salt until smooth and well combined.
3. Add chopped chocolate. Whisk constantly until the chocolate is fully melted and mixture thickens slightly — about 3–5 minutes.
4. Stir in vanilla extract (and any optional flavorings).
5. Pour into small mugs or demitasse cups. The texture should be glossy and thick, like a warm chocolate pudding that you can sip.

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