Nov 20, 2019 Last Updated 6:31 AM, Nov 9, 2017

Chocolate Therapy

Category: Chocolate

Bon-bons made with love.


Gabriele Riva began his pastry career as an adolescent in his father’s pastry shop in Milan, Italy. At the same time, he started training in the Chinese martial art of Kung Fu. The rigorous discipline and focus helped to prepare him for his future life as a pastry chef.

Gabriele Riva.

After graduating from Italy’s prominent prestigious C.A.S.T. Alimenti Pastry School in Brescia, Gabriele left home to work at Patisserie Valerie in the SoHo neighborhood of London, England. Within a year, he was named Head Pastry Chef. Chef Riva then accepted the position of Executive Pastry Chef at Nobu in London, where he learned about incorporating Asian ingredients, flavors and techniques into his desserts. Subsequently, he was offered the directorship of the pastry program at a new Nobu restaurant in midtown New York City.

In 2015, Gabriele began work on his own project, a patisserie/cafe in Long Island City, NY. But on the eve of the opening, Gabriele received news that his father had taken ill. Gabriele chose to sell his yet-to-open business and returned to Italy to care for his dad. But a chef needs to keep cooking, and when Gabriele offered to develop a few recipes for Dessert Professional, of course we accepted. Thanks to Gabriele for these four unique, east-meets-west bonbons. We know that they are made with love.

Gabriele Riva's Gianduja Noir, Sesame-Soba Cha
Gabriele Riva's Gianduja Noir, Sesame-Soba Cha. Click image above or link below for recipe.
Gabriele Riva's Peanut-kuro Kinako-Chocolate
Gabriele Riva's Peanut-kuro Kinako-Chocolate. Click image above or link below for recipe.
Gabriele Riva's Raspberry-Shiso
Gabriele Riva's Raspberry-Shiso. Click image above or link below for recipe.
Gabriele Riva's Sudachi Mojito
Gabriele Riva's Sudachi Mojito. Click image above or link below for recipe.

Find 'Chocolate Therapy' recipes in the Recipe section or click the links below.


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