Melissa Coppel Candy Bars

A melissa coppel COLLABORATION

Flavor
add gift note at checkout
contact us for corporate gifting

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 four 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 quartet, or order each one separately.)

included in this assortment

Three candy bars, available individually or as a trio:

1 Pecan Praliné & Chewy Caramel Bar
1 Passion Fruit Vanilla Marzipan Bar
1 Pistachio Cherry 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, tree nuts (pecans, almonds), wheat, and soy



Passion Fruit Vanilla Marzipan Bar

Dandelion 70% chocolate (cocoa beans from Kokoa Kamili, Tanzania, 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



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.



Pistachio Cherry Bar 

Dandelion 70% chocolate (cocoa beans from Tanzania, organic cane sugar), pistachio praliné (pistachios, sugar,) puffed rice (rice, sugar, salt, malt flavor) white chocolate (cocoa butter, sugar, whole-milk powder, skimmed-milk powder, lecithin [soy],) cherry purée (cherries, cane sugar) dried cherries, sugar, dextrose, sorbitol, glucose syrup, pectin NH, citric acid, silver leaf

Contains: milk, soy, tree nuts (pistachios)



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


WEIGHT
6.3 oz (180 g)
ADDITIONAL INFORMATION

Shelf life:

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

Collaboration

Melissa Coppel Collaborator Melissa Coppel Candy Bars Pistachio Cherry Bar
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

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

Pistachio Cherry

Pistachio
Cherry

a study in contrast: crisp puffed rice and pistachio praliné is paired with tart cherry jam, all enrobed in our Kokoa Kamili, Tanzania chocolate

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

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

Pistachio Cherry

Pistachio
Cherry

a study in contrast: crisp puffed rice and pistachio praliné is paired with tart cherry jam, all enrobed in our Kokoa Kamili, Tanzania 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.