Chronos Chan blends seaweed, soy sauce, and Sichuan pepper in unique gelato

Chronos Chan, a 51-year-old former engineer, began making gelato over 20 years ago as a side project. His passion for gelato has grown into a lifelong pursuit, which he continues through teaching and running his home-based business, Ethos Gelato Lab, where he experiments with unusual flavors like seaweed, soy sauce, and Sichuan pepper.

Originally published by gnews