St. Croix Chocolate Company: Sweets for the locavore
Chocolate sadly doesn't grow outside of the tropics, but owners Robyn Dochterman and Deidre Pope get their ingredients from as many local, organic sources as they can. The milk and cream comes from Crystal Ball Farms in Osceola, the maple syrup from Franconia. And the chocolate itself is selected from single-source, organic, and fair trade companies around the world.
Aside from the St. Croix Chocolate Company's unique yet dangerously addictive flavors and their commitment to the local, sustainable food movement, there's another reason Twin Cities foodies have been fawning over the shop.
Their chocolates are absolutely beautiful.
Apparently there would be hell to pay if chocolatier Dochterman phased out some of her customers' favorite flavors. However, she is constantly working on developing new flavors, taking inspiration from her backyard and the St. Croix Valley. This summer's showstoppers include hand-picked strawberry mint, while other flavors are the result of foraging for wild black raspberries, blackberries, and grapes.
It's a lovely time of year to make the trip out to Marine, which is just a bit upriver from Stillwater. There's good news even if you don't make the road trip: The St. Croix
Chocolate Company is selling its chocolates at the Mill City Farmer's Market all summer and fall.