"For those of you interested, Adam finished his recipe tweaking and did a post on his blog back in Jan
http://www.parispatisseries.com/2012/01/18/parisian-hot-chocolate-recipe-chocolat-chaud/
"
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Adam Wayda
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Deep Insights Needed: Hot Chocolate
Started this discussion. Last reply by Gap May 14, 2012. 11 Replies 0 Likes
I recently returned from 6 months in Paris, spending a great deal of time with the chocolate and pastry kings. Whether I was talking with Jacques Genin about his work, nudging Pierre Cluizel to try…Continue
Tags: temperature, chocolate, hot
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Tom replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Thanks Felipe, so the concept is as a flavouring agent but also for texture? I assume you would get the lumps at the bottom or does it float kind of like a marshmallow in hot chocolate concept? "
Felipe Jaramillo F. replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Tom, the cheese is similar to mozarella. They call it 'queso campesino' or country/peasant cheese. There are some videos on youtube of the process to make it.
Some people use mozarella, it's a matter of personal…"
Tom replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"I have never heard of this before but it is something I would be interested in trying. So what is 'white cheese', could you liken it to a type? Is it a soft salty cheese like ricotta or something more mature, less salty like fetta?"
Felipe Jaramillo F. replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Chirag, thanks for resurrecting this thread, I had missed it earlier.
I can say that the hot chocolate we drink in Colombia is very popular with a favorite being the addition of white cheese, which melts in the chocolate and also releases some…"
Chirag Bhatia replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Brad:
i hope you don't mind me asking, but when u say garam masala, what combination of spices are u refering to?
here in India we have 28 states and each one has their own blend of garam masala.
"
Brad Churchill replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Try this recipe:
1 oz pure liquor / unsweetened chocolate (the best you can buy)
3 oz regular granulated sugar
8 oz homogonized milk
2 tsp cornstarch
Mix the cornstarch with the sugar.
shave the liquor
bring the milk to a boil
Remove the milk…"
Orin Holohan replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Hey Adam and Brad,
I know this might sound terrible on such a chocolate forum but I love milk chocolate. Especially cadburys milk drinking chocolate (Chocolaty, milky and sweet). My wife and I have tried to make a hot milk chocolate drink at home a…"
Adam Wayda replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Hi, Brad. Thanks so much for your feedback. Going through your thoughts in order…
I agree it could sound pretentious, but it’s not as evil as it at first looks. My first impulse with the recipe was just take a pre-established blend…"
Brad Churchill replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Couple of questions:
1. Why create such a complex blend? Without coming across as a jerk, to me the blend sounds pretentious. As soon as you add milk and various spices to it, 99% of the population won't notice the…"
Omar Forastero replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate"Hey Adam,
I Never looked at the science behind hot chocolate making like yourself, thanks for the detailed input.I drink my Chocolat chaud like the mayans. I like to include Cinnamon and Cayenne Pepper in mine. I do not see how the taste gets harsh…"
Adam Wayda posted a discussionDeep Insights Needed: Hot Chocolate
I recently returned from 6 months in Paris, spending a great deal of time with the chocolate and pastry kings. Whether I was talking with Jacques Genin about his work, nudging Pierre Cluizel to try some new ideas at his new chocolate concept store, or just enjoying some Jean-Paul Hévin pieces, the one thing in the back of my mind was . . . their hot chocolate. They each do great things with their chocolat chaud, but I’m possessed with the idea that they haven’t spent enough time on decadent…See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Chatting with Pierre Cluizel about how his family's bars were the first that made me fall in love with chocolate.
- My favorite chocolate is:
- At the moment, it's Amedei's Grenada. Patric's 67% was my old favorite, but the beans are different this year.
Comment Wall (1 comment)
- At 1:51pm on December 1, 2011,
Wendy Buckner said… Nice to see you on here! ;)
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