Melissa Coppel
Candy Bars

WITH MELISSA COPPEL in LAS VEGAS, NV

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Colombian-born, Las Vegas-based chocolatier, pastry chef, and educator Melissa Coppel has earned repeated acclaim for her ingenious confections, which showcase impeccable ingredients and imaginative flavor combinations. Just for us, she’s created three mouthwatering, nostalgia-inducing candy bars — crafted with our 70% Kokoa Kamili, Tanzania chocolate — that bring to life Melissa’s inventive flavor formulations. (Try as a trio, or order each one separately.)



2 oz

included in this assortment

1 Pecan Praliné & Chewy Caramel Bar

1 Passion Fruit Vanilla Marzipan Bar

1 Caramel & Peanut Butter Duja Bar

INGREDIENTS & ALLERGENS

Pecan Praliné & Chewy Caramel Bar

Dandelion 70% chocolate (cocoa beans from Kokoa Kamili, Tanzania, organic cane sugar), pecans, almonds, cream, butter, cocoa butter, whole-milk powder, caramelized sugar, feuilletine (wheat flour, sugar, concentrated butter, lactose, milk proteins, salt, malt extract [barley], baking powder), glucose syrup, sorbitol, invert-sugar paste, dextrose, soy lecithin, citric acid, sea salt

Contains: milk, peanuts, tree nuts (pecans, almonds), wheat, and soy

Made in a facility that also processes tree nuts (almonds, walnuts, pistachios, hazelnuts, macadamias, pecans, coconuts), peanuts, soy, wheat, and milk.


Passion Fruit Vanilla Marzipan Bar

Dandelion 70% chocolate (cocoa beans from Tumaco, Colombia, organic cane sugar), almonds, passion fruit purée, butter, sugar, cocoa butter, milk powder, dextrose, glucose syrup, sorbitol, invert-sugar paste, citric acid powder, vanilla beans, sea salt, soy lecithin

Contains: milk, tree nuts (almonds), and soy

All products are made in a facility that also processes tree nuts (almonds, walnuts, pistachios, hazelnuts, macadamias, pecans, coconuts), peanuts, soy, wheat, and milk.


Caramel & Peanut Butter Duja Bar

Dandelion 70% chocolate (cocoa beans from Kokoa Kamili, Tanzania, organic cane sugar), cream, sugar, butter, peanuts, peanut butter, cocoa butter, whole-milk powder, caramelized sugar, feuilletine (wheat flour, sugar, concentrated butter, lactose, milk proteins, salt, malt extract [barley], baking powder), glucose syrup, sorbitol, invert-sugar paste, dextrose, soy lecithin, citric acid, sea salt

Contains: milk, peanuts, wheat, and soy.

All products are made in a facility that also processes tree nuts (almonds, walnuts, pistachios, hazelnuts, macadamias, pecans, coconuts), peanuts, soy, wheat, and milk.


Allergens:

milk, tree nuts (pecans, almonds), peanuts, wheat, and soy
ADDITIONAL INFORMATION

Shelf life:

Stored properly, your Melissa Coppel Candy Bars will remain ready to enjoy within several weeks of arrival.

Collaboration

Dandelion Chocolate Melissa Coppel Candy Bars
Melissa Coppel Candy Bars

Three Exquisite Candy Bars

available individually or as a trio

Passion Fruit Vanilla Marzipan Bar

Passion Fruit Vanilla Marzipan Bar

Melissa’s favorite flavors: tangy passion fruit chocolate ganache, and vanilla bean-almond marzipan; topped with crunchy cocoa nibs

Caramel & Peanut Butter Duja Bar

Caramel & Peanut Butter Duja Bar

a playful “Snickers” interpretation: soft, buttery caramel, crunchy peanut-butter duja, and caramelized peanuts, enrobed in chocolate

Pecan Praline & Chewy Caramel Bar

Pecan Praliné & Chewy Caramel Bar

inspired by holiday pecan pie: chewy caramel with crisp, toasted-pecan and feuilletine praliné, covered in single-origin chocolate

about our collaborator
Hakan Chocolatier

Melissa Coppel Chocolatier

Las Vegas, NV

Born in Cali, Colombia, Coppel possesses culinary passion stemming from childhood memories of watching her parents cook side by side in the kitchen. In her signature chocolates, she experiments with unexpected flavors and special ingredients to create memorable and beautiful confections. She has received several accolades, and was named one of the Top Ten Chocolatiers in North America by Dessert Professional in 2016. Coppel also teaches classes around the world, and at her chocolate and pastry school based in Las Vegas, Nevada.

Hakan Chocolatier

Chocolate Makers & Chocolatiers

What’s the difference, and how do we partner together?

While chocolate makers craft chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, and other confections.

Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmers' markets. When we first started, we turned to this food community for advice. We’ve shared work spaces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.

It’s an exciting time for the craft-chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships. Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share their treats with you.