We make all our chocolates from scratch in a small commercial kitchen in Marine on St Croix, Minn.

Yes! However, we usually take a break in January after our busy Christmas season to rest up and recharge for Valentine's Day.

We offer shipping throughout the U.S., typically from October through Mother’s Day. During the summer months, the cost of ice packing and protecting the chocolate from heat outweighs the cost of the chocolate typically, so we pause shipping to ensure product quality.

Yes—we regularly fulfill large orders and create custom chocolates for events.

For larger quantities (over 400 pieces) or special requests, we ask that you provide as much lead time as possible by sending an email to jason@stcroixchocolateco.com.

For most customizations—such as wedding colors or simple design requests—we require a minimum of 6 weeks’ notice. Please note that availability for custom work is limited during the busy holiday season.

Custom orders include a 15% customization fee, as we produce additional pieces to ensure you receive the highest quality chocolates for your event.

For logos or detailed artwork on chocolates, lead times are typically 8 weeks or more. These designs require working with a specialty partner to print your image using edible colored cocoa butter. There is a minimum cost of $400 for these custom transfer sheets, in addition to the cost of the chocolate. This option is best suited for orders of 1,000 pieces or more.

We typically do not offer discounts for large orders. Our chocolates are handcrafted in small batches using the highest-quality ingredients, so production costs remain consistent regardless of quantity.

We are proud to offer a military and first responder discount in our retail store. Please ask at checkout.

We use chocolate from many origins, though most is crafted into couverture in Belgium, France or Switzerland. The chocolate used to make chocolate confections (like truffles) is called couverture. We purchase our couverture from responsible vendors who avoid countries that use child labor.

Chocolate comes from the cacao tree, which grows in countries all around the equator. Certain areas are known for distinctive characteristics. If you’d like to taste the differences in fine chocolates, consider our frog box. It’s a tasting adventure you can share.

The short answer is no; we purchase couverture with the notes and qualities the chocolatier desires for our confections.

Most people choose chocolates based on their preference for dark or milk, fruit or nut, sweet or savory. So while we don’t actually have a best seller, we do have chocolates that have devoted followers. Passion Fruit, Mamacita, Key Lime Pie and Sea Salt Caramel are a few of the chocolates that will elicit whoops of joy when in the case, or cries of dismay if we’re out.

Our notes on allergies can help you avoid the things you can’t (or shouldn’t) eat. Since sugar is already part of all the couverture we purchase, there isn’t a sugar free option, but there are chocolates without potential allergens for you to enjoy. Learn more >

Jason has always had a passion for baking. During the COVID-19 pandemic, he pursued formal training by virtually attending the Ecole Chocolate School in Toronto, Canada, where he developed foundational skills from his own kitchen while launching a cottage chocolate business.

As demand grew, he outgrew his home kitchen and, in 2024, transitioned to a shared commercial space, producing small-batch seasonal chocolates. In 2025, Jason purchased St. Croix Chocolate Company, where he continued to refine his craft alongside renowned chocolatier Robyn Doctorman.

We focus on keeping core flavors and customer favorites—like Sea Salt Caramel and Passion Fruit—available year-round, while rotating seasonal offerings as the year progresses.

At the same time, we’re constantly experimenting with new flavor and texture combinations. We introduce these creations in our retail case to gather customer feedback, helping us refine what works and what doesn’t. As a result, our menu is always evolving.

We certainly don’t add any calories to our chocolates… But seriously, we’ve had weight- conscious customers tell us that our chocolate helped them actually lose weight, because it is so deeply satisfying. One or two pieces for dessert, instead of an entire box of drugstore chocolate, made their evening, activated their endorphins, and left them feeling happy rather than guilty.

Truth? We don’t let ourselves eat the chocolates that are made for customers. Like any chef, the chocolatier tastes as she goes, and staff sample scraps or bits that didn’t turn out quite right. Sometimes we eat a lot of those scraps... Being around fine chocolate all the time, though, makes you fine tune your cravings and we eat less on the job than you’d expect.

While we’d love to hand out official “Chocolate Taster” titles, that position is currently (and very securely) held by Jason’s wife and daughter.

That said, if you stop by the shop and ask nicely, we occasionally have test batches or not-quite-ready flavors behind the counter—and sometimes, just sometimes, we’re willing to share a sneak peek.