This eight-piece vegan collection features two each of four globally inspired Bonbons from Las Vegas-based chocolatier, pastry chef, and educator Melissa Coppel. A believer in the principle that “what grows together, goes together,” Coppel pairs ingredients that flourish under the same sun and soil, creating harmony from what nature makes abundant and compatible. Each filling — representing Colombia, East and Southeast Asia, the Mediterranean, and the United States — captures the flavors, textures, and spirit of its region, all encased in Dandelion’s Kokoa Kamili, Tanzania 70% dark chocolate. Crafting such decadent, rich Bonbons without dairy is an achievement in itself, yet these confections never leave you longing for butter or cream. Instead, Coppel deftly draws on the flavors and textures that have shaped her journey — familiar nut butters, creamy coconut from tropical kitchens, sun-ripened fruits and foliage discovered abroad, and single-origin chocolate that anchors each creation. From her roots in Colombia to the fig and grape groves of the Mediterranean, through the fragrant markets of Thailand and Japan, and back home in the United States, Coppel invites us to savor the essence of each place. These ingredients transform into velvety caramels, impossibly smooth ganaches, robust pralinés, and lush fruit compotes, capturing indulgence in every bite.
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