About Bleu Chocolàt
Bleu Chocolàt transforms chocolate into an art form. Founded by chocolatier and pastry chef Erika Dupree Cline, our atelier celebrates the vibrant culture of St. Croix and the Caribbean through exquisitely handcrafted chocolates. Each creation is made with rainforest-grown cacao, reflecting a commitment to craftsmanship, elegance, and the rich stories of the islands. Bleu Chocolàt is more than chocolate; it is a luxurious experience, where every bite is a journey into the flavors, heritage, and artistry of the Caribbean.
Erika Dupree Cline
At the heart of Bleu Chocolàt is Pastry Chef Erika Dupree Cline—owner, chocolatier, and nationally recognized pastry chef with over 30 years of experience. Her philosophy is simple: a day is never good without chocolate.
Our Ingredients
At Bleu Chocolàt, every piece begins with cacao grown right here on St. Croix. Each spring, we hand-harvest local cacao, selecting only the finest pods for flavor and quality. When Crucian cacao is out of season, we work with Barry Callebaut chocolate and thoughtfully source our remaining ingredients from socially responsible partners around the world who share our commitment to ethical and sustainable practices. The result is exceptional chocolate you can truly feel good about.
St. Croix, in the U.S. Virgin Islands, is celebrated for its natural beauty, vibrant culture, and warm community. In the island’s western district lies a lush 15-acre rainforest filled with mahogany trees, sweet limes, mangoes, plums, and breadfruit. Woven among this tropical landscape, Forastero cacao grows naturally, rooted in the island’s rich agricultural history.
Bleu Chocolàt carefully harvests, processes, and transforms this cacao into delicately flavored chocolates and pastries. Each creation honors the land, preserves the legacy of cacao on St. Croix, and reflects our passion for crafting chocolate with intention, care, and love.