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.