April 2012

Gourmet Coffee: A Dessert’s Best Friend

April 18, 2012
Dilettante Coffee - Pairs Perfectly with Desserts

A couple months ago we highlighted our delish coffee beans in an email received by our chocolate-loving Dilettante fans. I thought perhaps our blog visitors would also enjoy learning more about this excellent product. Just answer me this one question first, “How do you take your coffee?” Dilettante may be known for exquisite chocolates, but did you […]

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Dilettante Dragées: Bite-Sized Candy Bliss

April 17, 2012
Dilettante Chocolate Dragees

Pronounced, “drah-jay,” these delicious bite-sized morsels are a point of pride at Dilettante. Pieces of dried fruit, nuts and espresso beans are generously coated in premium blends of milk, dark and white chocolate. The ingredients are key in making these delectable delicacies, but our method of chocolate panning is just as important. Each variety of […]

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Ephemere: The Signature Flavor of Dilettante

April 16, 2012
Ephemere Chocolate Truffles

Our special method of making our signature chocolate truffles is what sets Dilettante apart from the rest. Pronounced “eh-fem-eer” (it helps if you say it aloud) the name of our signature flavor experience is derived from the word, ephemeral meaning a brief, short-lived experience. Your Ephemere Chocolate Truffle supply may not last forever, but you’ll […]

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Dilettante Chocolates: A Family Tradition

April 16, 2012
Dana Davenport, Dilettante Master Chocolatier

Dana Taylor Davenport began the Dilettante Chocolate Company in 1976. The first Dilettante location resided in the vibrant Capitol Hill neighborhood of Seattle, Washington. Patrons enjoyed the European-style chocolates made from family heirloom recipes, some dating back to Dana’s great uncle, Julius Franzen who began his work as a confectioner in Europe in the late […]

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