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:

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

    ReplyDelete
  2. 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.

    ReplyDelete
  3. 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.

    ReplyDelete
  4. 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

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

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  6. 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!

    ReplyDelete
  7. 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!!!!

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

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

    ReplyDelete
  10. 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.

    ReplyDelete
  11. 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!

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

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

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

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  15. These sound so yummy!

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  16. Chocolate covered coffee beans sound wonderful!

    ReplyDelete
  17. 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

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

    suzebomb(at)gmail.com

    ReplyDelete
  19. 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

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

    ReplyDelete