Hot chocolate bombs may have blown up the internet this season; but there’s another delectable hot chocolate trend that might just give them a run for their money: the hot chocolate board, a new twist on the cheese and charcuterie trend that capitalizes on the world’s seemingly universal love for warm hot chocolate beverages.
The emerging trend is cropping up on Instagram, where photos of artfully crafted marshmallow and cookie laden spreads are heating up, even as the weather grows more and more chilly.
And Kilwins, the confectionery located at 5756 N Bayshore Dr. in Glendale, has released their own cleverly-named version just in time for the holidays.
Choc-cuterie
Kilwins' Choc-cuterie collections are veritable smorgasbords of hot chocolate love that include everything you need to customize a next-level cup of cocoa, including a bag of chocolate shred (mix with hot milk for a rich, decadent cup of cocoa); house marshmallows, chocolate dipped Oreos, chocolate dipped shortbread, peppermint bark, hand-rolled caramel chews and (to top it off), peppermint sprinkles and whipping cream. And it’s all packaged in a low-profile basket that’s perfect for setting out on your holiday table or giving as a gift.
Their basic package serves four to six and sells for $59.99. But the baskets can be customized to include any number of Kilwins' treats from Sea Salt Caramel topping (for sea salt caramel hot cocoa), chocolate pops (for the kids), chocolate covered nuts, pretzel rods or even truffles.
Get yours
Choc-cuterie boards are available by pre-order only. Just call Kilwins at (414) 967-4803 to place your order and ask for any custom additions. Curbside pick-up is available, as well as local delivery (within five miles of the shop).
Kilwins will also be selling a variety of specialties from caramel apples to holiday ice cream cakes for holiday gatherings. Their housemade Mackinac fudge is also available for last-minute gifting. Pick it up on Mondays and Thursdays when it’s buy one slice, get one free.
Kilwins Bayshore is open Monday through Saturday from 11 a.m. to 7 p.m. and Sundays from 11 a.m. to 6 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
