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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

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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Gap replied to Adam Wayda's discussion Deep Insights Needed: Hot Chocolate
"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/  "
May 14, 2012
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? "
May 13, 2012
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…"
May 13, 2012
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?"
May 13, 2012
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…"
May 13, 2012
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. "
May 10, 2012
Brandon Buckner and Adam Wayda are now friends
Dec 5, 2011
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…"
Dec 2, 2011
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…"
Dec 1, 2011
Adam Wayda and Mariam Selge are now friends
Dec 1, 2011
Wendy Buckner left a comment for Adam Wayda
"Nice to see you on here!  ;)"
Dec 1, 2011
Adam Wayda and sabrina hicks are now friends
Nov 28, 2011
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…"
Nov 26, 2011
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…"
Nov 25, 2011
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…"
Nov 25, 2011
Adam Wayda posted a discussion

Deep 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
Nov 25, 2011

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.

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At 1:51pm on December 1, 2011, Wendy Buckner said…

Nice to see you on here!  ;)

 
 
 

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