Chocolate Museum- Burlington Wisconsin

A museum all about chocolate


But ours is the chocolatiest

But ours is the chocolatiest

by

Let’s face it. There are lots of festivals in the state of Wisconsin. From Cornucopia Day  in the north to the Border War Beer Fest close to the Illinois border, you’ll find a lot of things to celebrate. But c’mon. Is there anything better than celebrating Chocolate?

Burlington is home to one of the most popular festivals in the Midwest. Mainly because everyone doesn’t like something, but nobody doesn’t like chocolate. ChocolateFest happens on Memorial Day Weekend which is Friday May 26 through Monday May 29, 2017.

Some of the highlights include a Battle of the Bands – one for high school and one for adults, — the annual chocolate-eating contest, high school culinary competition, the All American Lumberjacks and lots of music, eats and drinks. More fun than a bag of kisses!

So, find your comfiest shoes, pack up the kids, grandma, grandpa and Aunt Mae and plan a day or weekend at the tastiest festival in Wisconsin. ChocolateFest.

  

Everyone loves chocolate.

Chocolate Baklava

Chocolate Baklava

by

Chocolate Baklava
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Chocolate Baklava
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Oh my goodness. Honey, pistachios, cinnamon. . . what's not to love. Gooey Greek Baklava. ~ from Burlington's Chocolaty Treasures
Servings
24 servings
Cook Time
35 min
Servings
24 servings
Cook Time
35 min
Ingredients
  • 3/4 cup honey
  • 1/2 cup water
  • 1 stick cinnamon 3" stick
  • 1 cup hazelnut-chocolate spread like Nutella
  • 1/2 cup toasted hazelnuts coarsely chopped
  • 1/2 cup roasted pistachios coarsely chopped
  • 1/3 cup blanched, toasted almonds coarsely chopped
  • 1/3 cup toasted walnuts coarsely chopped
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • cooking spray
  • 24 14x9 inch sheets frozen phyllo dough thawed
  • 1/2 cup butter
Servings: servings
Units:
Instructions
  1. Combine first 3 ingredients in medium saucepan over low heat. Stir until honey dissolves. Increase heat to medium; cook, without stirring until candy thermometer registers 230 degrees (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  2. Preheat oven to 350
  3. Place hazelnut-chocolate spread in microwave-safe bowl; microwave on high for 30 seconds or until melted.
  4. Combine hazelnuts and next 5 ingredients.
  5. Lightly coat a 9x13 inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying out while you work), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of the dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter.
  6. Drizzle abut 1/3 cup of melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of the nut mixture (about 1/2 cup).
  7. Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture. Top last layer of nut mixture with remaining 6 sheets of phyllo, each lightly brushed with butter. Press gently into pan.
  8. Using a sharp knife, make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions. Bake at 350 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on wire rack. Keep covered until ready to serve.
Recipe Notes

From Cookbook #3 Burlington's Chocolaty Treasures. 

Share this Recipe
Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

by

Chocolate Banana Cream Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
Servings
8 people
Servings
8 people
Chocolate Banana Cream Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not everyone likes pumpkin pie. Why not bring something different to the Thanksgiving dessert line-up?
Servings
8 people
Servings
8 people
Ingredients
Crust
  • 1-1/4 cups chocolate graham cracker crumbs
  • 4 tsp butter melted
  • 1 tsp sugar
Filling
  • 2 cups milk
  • 2 egg yolks plus 1 whole egg
  • 1/2 cup sugar
  • 1 tsp flour
  • 1 tsp vanilla
  • 2 large bananas mashed
  • 3-1/2 oz dark chocolate chopped
  • 1 cup whipping cream
  • 1/2 tbsp sugar
  • 4 oz dark chocolate finely chopped
Servings: people
Units:
Instructions
Crust
  1. In 9-in pie plate, with fork mix crumbs, melted butter and sugar until crumbs are evenly moist
  2. Press mixture firmly onto bottom and up sides of pie plate
  3. Refrigerate for 30 min
  4. Preheat oven to 375
  5. Bake for 10 minutes; cool on wire rack
Filling
  1. Bring milk to a boil in top of a double boiler.
  2. Combine eggs, flour and sugar, beating until smooth
  3. When milk is boiling temper into the egg mixture and return back to the double boiler, whisking and continue to cook. Stir constantly until mixture has thickened enough to coat the back of a spoon.
  4. Place chocolate and banana in separate bowls.
  5. Add vanilla to the milk and egg mixture and pour the mixture evenly between the chocolate and banana
  6. Pour the banana cream first into your prepared pie crust and then layer the chocolate cream on top and refrigerate.
Topping
  1. Chill mixing bowl and beater
  2. Pour whipping cream into the chilled bowl and whip the cream on medium speed
  3. Add sugar and vanilla
  4. Cream is done when soft to medium stiff peaks form.
  5. Fold in chocolate
  6. Spread on pie and serve.
Share this Recipe