Cinnamon Brioche Dragées

WITH melissa coppel CHOCOLATIER IN LAS VEGAS, NV

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Indulge in the textural experience of these Cinnamon Brioche Dragées by Melissa Coppel. Each bite features a toasted cinnamon-brioche center; a layer of soft, caramelized white chocolate gianduja; crispy wafers; and fruity 70% Kokoa Kamili, Tanzania chocolate. The hazelnuts used to make the gianduja come from a very special Oregon farm called Hazelnut Hill Farm. Each petite round brings out the flavors of a classic French toast in one delectable bite.

We are devoted fans of Las Vegas-based chocolatier, pastry chef, and educator Melissa Coppel. Originally from Colombia, Melissa is best known for her inventive flavors and flawless execution.

INGREDIENTS & ALLERGENS

Ingredients: Dandelion 70% chocolate (cocoa beans from Kokoa Kamili, Tanzania, organic cane sugar), hazelnuts, caramelized white chocolate (cocoa butter, sugar, whole-milk powder, skimmed-milk powder, whey powder [milk], caramelized sugar, soy lecithin, natural vanilla flavoring, salt), brioche bread (wheat flour, water, sugar, eggs, butter, milk, yeast, salt), feuilletine (wheat flour, sugar, concentrated butter 8%, milk, milk-protein concentrate, salt, malt extract [barley], sodium bicarbonate [raising agent])

Contains: milk, wheat, soy, and tree nuts (hazelnuts)

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

WEIGHT
4.0 oz (113 g)

collaboration

Dandelion Chocolate Cinnamon Bioche Dragées
Cinnamon Brioche Dragées

Cinnamon-brioche centers, enveloped in soft white chocolate gianduja, crisp wafers, & Kokoa Kamili, Tanzania chocolate

Cinnamon Brioche Dragées

about the collaborator

Melissa Coppel

MELISSA COPPEL CHOCOLATIER

Las Vegas, Nevada

Born in Cali, Colombia, Melissa 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.