How to Serve Caramelized Hazelnuts, Croissant Duja, & Espresso
By Dandelion Chocolate | Published: 2026-10-31
Category: How-to Guides
Learn how to serve Melissa Coppel's caramelized hazelnuts with croissant duja and espresso for a memorable chocolate tasting experience.
Quick Answer
Serve the caramelized hazelnuts at room temperature with a shot of espresso to complement the sweet-salty crunch and rich duja coating.
Why Espresso Works
The bitter, roasty notes of espresso balance the sweetness of the caramelized hazelnuts and the rich, chocolatey duja. The contrast makes each element taste more pronounced.
If you prefer a milder pairing, a flat white or cappuccino can soften the intensity without losing the complementary flavors.
Serving Temperature Matters
These dragées are best enjoyed at room temperature. Cold storage can dull the flavors and make the chocolate coating feel less creamy.
Take them out of the fridge about 20 minutes before serving to let the chocolate and duja soften slightly.
How to Serve Caramelized Hazelnuts, Croissant Duja, & Espresso
- Take the nuts out of the fridge: Remove the caramelized hazelnuts from the refrigerator and let them sit at room temperature for about 20 minutes. This allows the chocolate and duja to soften slightly, enhancing the flavor and texture. Don’t skip the resting time—cold nuts will taste muted.
- Brew a fresh espresso: Prepare a single or double shot of espresso just before serving. The hot, bitter coffee contrasts nicely with the sweet, nutty chocolate. Make sure the espresso is hot, not lukewarm, to create the best contrast.
- Arrange the serving plate: Place a few caramelized hazelnuts on a small plate or dish. If you like, add a small spoonful of extra duja or a sprinkle of sea salt to enhance the flavors. Keep the portion small—these treats are rich and satisfying.
- Sip and savor: Take a bite of the hazelnut, let the chocolate and duja melt slightly, then sip the espresso. Let the flavors mingle in your mouth before the next bite. Pause between bites to fully appreciate the flavor evolution.
Featured Product
- Caramelized Hazelnuts, Croissant Duja, & Espresso: Melissa Coppel’s chocolate-covered hazelnuts are crunchy, sweet-salty bliss, coated in a rich duja of 70% Kokoa Kamili, Tanzania chocolate. The combination of crunchy nuts and creamy duja makes them ideal for pairing with espresso, which cuts through the richness.
Caramelized Hazelnuts, Croissant Duja, & Espresso
