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We’re devoted fans of Las Vegas-based chocolatier, pastry chef, and educator Melissa Coppel, who experiments with unexpected flavors and special ingredients to create beautiful, memorable confections.
Melissa’s chocolate-covered hazelnuts — dragées — are crunchy, sweet-salty bliss. Each toasted, caramelized nut is generously coated in a rich paste (duja) of our 70% Kokoa Kamili, Tanzania chocolate blended with crisp feuilletine flakes and buttery croissant pieces, then rolled in espresso powder: Melissa’s confectionery take on an ideal breakfast.
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