About Bleu Chocolàt
Our story
Welcome to the world of Bleu Chocolàt, where every chocolate tells a story. Our chocolates are more than just treats – they are a tribute to the vibrant Crucian culture and a reflection of the wider Caribbean community.
At the helm is Erika Dupree Cline — owner, chocolatier, and pastry chef. With a lifelong passion for chocolate and deep love for the Caribbean, Erika started in 2016 as a boutique chocolate atelier in Tortola, British Virgin Islands. In 2023, she brought her chocolate artistry to St. Croix, crafting gourmet chocolates and experiences with cacao grown in the rainforest of St. Croix.
Erika Dupree Cline
Pastry Chef Erika Dupree Cline is the proud owner, chocolatier and pastry chef at Bleu Chocolàt. Her motto – a day is never good without chocolate. Erika is known across the USA for creating the most scrumptious desserts and chocolates throughout her 30 (+) year career as a pastry chef and chocolatier.
Our ingredients
Every piece of chocolate from our workshop is made with cacao grown locally in St. Croix, handpicked for flavor and quality throughout the spring. When Crucian cacao is out of season, we use Barry Callebaut chocolate and source our other ingredients from socially responsible suppliers around the world that support sustainable and ethical practices. Bleu Chocolàt is delicious chocolate you can feel good about.
The island of St. Croix in the US Virgin Islands is known for its beautiful people, beaches, and cultural vibe. The island’s western district contains a dense, 15-acre rainforest, thick with mahogany trees, sweet limes, mangoes, plums, and breadfruit trees, and interspersed among the larger trees are naturally growing Forastero cacao.
Bleu Chocolàt harvests, processes, and crafts this cacao to make delicately flavored chocolates and pastries, preserving the history and love of chocolate.
