Originally Posted by Rhonda19
The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.
I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?
I don't think it's out yet. I just got Ewald Notter's "The Art of the Chocolatier" and looked in there but it's a no go. Hanmer works with Notter, or studied under him or both (something like that -- there's a connection there.)