Don’t you wish you could grab a S’mores on the go?
With their extended shelf life, dragées are flavor-packed confections that transform your favorite flavors into stunning, bite-sized delights.
We bet these S’mores dragées by Chef Melissa Coppel are the most ingenious take on the campfire classic you and your customers will try.
Each dragée conceals a mini vanilla marshmallow in the center. Then, Chef Melissa covers it with dark chocolate and a crunchy Graham cracker duja. This stage is the perfect chance for her to teach you all the secrets behind professional panning machines.
Discover how to make Chef Melissa Coppel’s S’mores Dragées today and let them spark inspiration for your next line of treats!
What’s more legendary than a S’more? Well, a Rice Krispies Treats and S’mores mashup, of course.
In this fun recipe, Chef Melissa Coppel reinterprets two of the most precious flavors of our childhood to concoct these bites.
They marry a Rice Krispies Treats base that’s both chewy and crunchy—the perfect texture to build on other flavors.
Then, Chef Melissa stacks it with a gorgeous Brown Butter Caramel and a Graham Cracker Duja (a sort of cookie butter) that’s a flavorful nod to that must-have campfire cookie.
For that ultimate S’mores experience, each bar is coated in chocolate.
Make Chef Melissa Coppel’s S’mores and Rice Krispies Treats Mashup today. We’re sure it will be a smashing success!
They look almost like petits fours, but Chef Melissa Coppel makes these Matcha, Rose, and Pistachio Mini Tarts only with chocolate.
With their perfectly-earthy matcha ganache, 80% homemade pistachio praliné, and Rice Krispies and pistachio crunch, these chocolate bites offer an incredible depth of flavor that’ll have you coming back for more. Plus, they have an amazing shelf life of over 60 days!
Do you want to enrobe them? Or do you prefer to leave them open?
Both options are perfect, as Chef Melissa teaches you how to infuse white chocolate with a fragrant rose tea to close your chocolate “tarts” (the perfect alternative to semispherical bonbons) if you don’t have an enrobing machine.
Discover how to make Chef Melissa Coppel’s Matcha, Rose, and Pistachio Mini Tarts today!
Don’t you wish you could just merge a chocolate tart with a lime pie?
Well, these Key Lime Chocolate Tarts by Chef Melissa Coppel are the definition of the most ambitious (and delicious) dessert crossover.
They have a crunchy Graham cracker crust and a tangy key lime and olive oil ganache. And you know what makes them even more irresistible? A good, fluffy lime marshmallow.
Besides, these bright tarts have a great shelf life (60 days), so they’re perfect for your chocolate or pastry shop.
Discover how to make them today!
Chocolate, pistachios, and kataifi have taken over the world thanks to the Dubai bar!
But did you know that in 2019, Chef Melissa Coppel had already created a bonbon with a similar concept? She filled her chocolates with a kataifi pistachio praliné and a white chocolate orange blossom ganache.
The idea started with Künefe or Knafeh. The first time Chef Melissa tried this Middle-Eastern dessert (consisting of a soft cheese covered in crunchy kataifi layers that’s served hot with a scoop of ice cream and syrup), she was so fascinated that she had to make something with it!
Six years later, these Künefe candy bars take those same flavor notes to give Dubai bars a floral, unique touch.
Discover how to make Chef Melissa Coppel’s Künefe bars today!
You think childhood treats and nostalgic flavors deserve more iconic reinventions? Then you’re one of us!
Join Chef Melissa in this online chocolate class as she takes you through three chocolate treat warming recipes that will never fail to make you and your clients smile:
1. Pecan Pie Chocolate Tarts
2. Lime Pie Chocolate Tarts
3. Cookies and Cream Candy Bars
The inspiration behind them is simple (those treats and desserts we can never get enough of), but the results are irresistible and perfect for any chocolate business.
In this class, you will explore marshmallow, crunchy elements, ganache, enrobage, and praliné techniques that you can use to discover new flavors that connect with whoever tries them.
Discover how to make irresistible chocolate treats with plated dessert precision based on the flavors that bring back amazing memories.
Beurre noisette (brown butter) is French for “hazelnut butter.” In this On-Demand Candy Bar recipe, Chef Melissa takes this as her cue to create a decadent, nutty brown butter and hazelnut chewy caramel. She tops it off with a nostalgic crisp made with one of our favorite cereals: Cinnamon Toast Crunch. Each bar is then covered in chocolate, creating a delicious eating experience full of warm flavors, complementary textures, and our love of traditional candy bars!
In this Online Live Class, Chef Melissa Coppel turns chocolate bars into a conduit for flavor exploration! Using intriguing combinations reminiscent of childhood favorites, popular recipes, and even savory classics, Chef Melissa creates recipes that inspire you to transform your favorite flavors into bold products.
The class will cover 3 recipes, starting with “Hazelnut Almond Praliné followed by Brownie, and Coffee Ganache and Marshmallow “Tarts”. It will also explore more complex flavor profiles, such as an Italian-inspired “Strawberry Parmesan and Balsamic Bar” and an American-German-inspired “Pretzel Praliné and Beer Caramel Bar”. Whether it’s alcoholic beverages, snacks, cheeses, or more “traditional” sweets, this class takes quirky ingredients and reimagines the flavors we traditionally associate with chocolate products to create delicious results.
These rochers are inspired by Chef Melissa’s obsession with hazelnuts. They are crunchy, nutty, and easy to customize. If the ultimate Ferrero Rocher is what you or your customers are craving, look no further, this is it!
