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Three Exquisite Candy Bars
available individually or as a trio
Mother's Day Shipping
To hold this order for Mother's Day, choose “Mother's Day Shipping” at checkout and we'll ship it the week of May 6th.
Melissa Coppel Candy Bars
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
a playful “Snickers” interpretation: soft, buttery caramel, crunchy peanut-butter duja, and caramelized peanuts, enrobed in chocolate
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
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.
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.