Tuesday, February 7, 2012

Dilettante Review and Giveaway

Dilettante is a super company to work with! Not only do they have coffee, they have superb chocolate products!
I tried their Hapsburg Blend Coffee and noticed a difference in the smoothness of the coffee right away. Very smooth and completely acid free. Another coffee that is superb without anything added to it! From their website "Third generation chocolatier, Dana Davenport, began roasting his own luxurious coffee blends in the late 1970s upon the founding of Dilettante. He created them specifically to compliment his hand-crafted truffles and rich chocolate used in his now infamous mochas. Today Dana sources beans from specialty plantations around the globe to create distinctive blends that deliver ultra-smooth coffees and espressos to enjoy either with or without chocolate. "
http://www.dilettante.com/Coffee/Fresh-Roasted-Coffee-Hapsburg-Ground-Bean.html

But that is not all.. probably one of the BEST chocolate covered espresso beans I have tried! The chocolate covering it about as thick as the bean itself! Huge, individual beans dipped in a variety of milk, white and dark chocolates. Now these are what I want for Valentines Day!

And an easy link for you to order them NOW!!  http://www.dilettante.com/Chocolate/Espresso-Beans-in-Chocolate.html

My only recommendation is to not eat too many in one sitting or you will be like one of those super hyper squirrels on the cartoons that run all over the place and cant sit still. I know!
Rich and chocolately, fantastic coffee bean center with a rich roasted flavor! Perfect combination of flavors for a coffee and chocolate lover!!

Visit Dilettante soon on the web http://www.dilettante.com/
And on Facebook http://www.facebook.com/#!/Dilettante

Enter now for a chance to win the 3 pounds of Espresso Blend in Chocolate! US residents only. Follow the Rafflecopter for entries!



a Rafflecopter giveaway

20 comments:

suburban prep said...

describes the method of which Dilettante coats their dried fruits, nuts and espresso beans in chocolate

Roxy said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.

kbant said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.

The Clever Neighbor said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.


SO chocolate covered fruits, nuts, and espresso beans

3 Peeps Designs aka Mona Ahleman said...

Oooh, chocolate covered espresso beans sound wonderful and not something easily found in my neck of the woods!

3 Peeps Designs aka Mona Ahleman said...

Oops, I forgot to say what the term "dragee" means... (I guess I just got excited LOL) Anyway, it is a french term that describes the way in which Dilettante coats their dried fruits, nuts, and coffee beans. Yum!

Grandma Juice said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.
In simple terms = YUM!!!!

Celebrate Woman said...

"Dragee" refers to the way the coating is done of any confectionary item like fruit, nuts, seeds.

Single Country Gal said...

It's The french term the coating on dry fruits and nuts ect...

Ashley S said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.

mglawler said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.

and I want some!

Felissa Hadas said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans.

GreenIdMama2 said...

French origins and describes the method in which we coat our dried fruits, nuts and espresso beans.

jodi lasher said...

i think i would like the http://www.dilettante.com/Chocolate/Chocolate-Covered-Espresso-Beans-8oz.html

Melissa said...

These sound so yummy!

Anonymous said...

Chocolate covered coffee beans sound wonderful!

Jessica said...

Dragees is the French term for how they coat their dried fruit, nuts, and espresso beans.

Thank you for the great giveaway! Coffee and Chocolate! Yeah!! I think they make the world go around.

jbronderblogs at aol dot com

Susan @ The Book Bag said...

describes the method in which this company coats their dried fruits, nuts and espresso beans - Yummm.

suzebomb(at)gmail.com

Wild N Mild $$$ said...

The term “dragee” has French origins and describes the method in which we coat our dried fruits, nuts and espresso beans. With no compound coating and only the highest quality chocolate, these items serve as the chocolate connoisseur’s ultimate snack.

Jennifer Rote
wildnmild4u (at) yahoo (dot) com

meredith m said...

Means the method in which we coat our dried fruits, nuts and espresso beans

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