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 Dilettante Dragee begins its journey in our special revolving kettles that give the fruit, nut or espresso bean center two thick coats of our gourmet chocolate. For our colorful chocolates, such as our Fruit Medley Dragees featured here, the second chocolate layer consists of creamy white chocolate colored to a vibrant hue.
The precise calibration of these revolving drums, paired with the skilled application of each premium chocolate layer produces beautifully smooth dragees without pitting. Wouldn’t these little gems look gorgeous displayed in your home in a crystal candy dish?
Quality is very important to us here at Dilettante. That’s why we only use high-quality chocolate, free of fillers and compound coating when making our chocolate dragees. They are also preservative and additive free so rest assured that our chocolates dragees are high-caliber. Here is a selection of our best-selling dragees. Maybe you’ll discover your new favorite indulgence!
Bing Cherry Dragees