Gaston invites PJ Kierans, a PTown chocolatier, on this week to discuss the mastery and artistry of chocolate making. PJ, who hails from London and trained in culinary arts in the UK and the Netherlands, explains his journey from a busy restaurant kitchen to becoming a full-time chocolatier in Provincetown. He delves into the intricacies of chocolate production, from the fermentation of cocoa beans to creative flavor combinations like thyme and tangerine or cranberry cabernet. The episode also touches on the impact of climate change on cocoa supply and the future of chocolate. PJ shares his unique experiences and innovative creations, including his viral lobster-flavored chocolate bar.
