When you think about chocolate, do you ever consider the chemistry behind its creation? Chef Erika Cline of Bleu Chocolát in Christiansted, St. Croix—a pastry chef with 38 years of experience and a chocolatier for 25—takes pride in crafting her signature Crucian Chocolate. The delightful treats we enjoy are the result of a meticulous process, one that involves sourcing local ingredients and combining expertise with passion. Chef Cline recently shared her journey with Territorial Parks and Protected Areas Director Kitty Edwards during the very first Science Saturday of 2025.

Cacao trees, vital to the chocolate-making process, thrive in the lush rainforest of St. Croix. These trees require warm temperatures, ample water, and plenty of sunlight to grow. While there are three species of cacao on the island, the devastating hurricanes of 2017 significantly impacted their population. Today, private local farmers are actively cultivating two species of cacao.

Did you know that “we are all chocolate people”? Cocoa butter, the fat extracted from cacao, is a key ingredient in numerous everyday products, including sunscreen, body lotion, and shampoo. In chocolate production, cocoa butter is melted and combined with cocoa nibs, sugar cane, and vanilla bean paste in a melanger, resulting in the rich chocolate we all love. Of note, dark chocolate is the healthiest variety—so go ahead and treat yourself to a small piece every day!

Chef Cline walked Kitty through each step of the chocolate-making process using a detailed map beautifully displayed at Bleu Chocolát. Visitors to the workshop can see a visual representation of the scientific journey behind chocolate creation. Once cacao fruit is harvested from the trunk of the trees, it undergoes a series of transformative steps: fermentation, drying, roasting, cracking, winnowing, grinding, conching, tempering, and finally cooling to form a chocolate bar. Each stage requires precise environmental conditions to ensure the chocolate sets properly. In total, the process can take up to two weeks!

Science Saturday, a monthly Facebook LIVE event, airs on the second Saturday of each month at 10 a.m. To discover more about the fascinating science behind chocolate making, watch the full interview on the Department of Planning and Natural Resources or Bleu Chocolát’s Facebook pages.