In the quaint kitchen of St Croix Chocolate Company in Marine on St Croix, Minnesota, Robyn Dochterman, a former journalist turned chocolatier, crafts her award-winning macadamia nut bonbons with a dedication that borders on obsession. These bonbons, a harmonious blend of hand-crushed nuts, dark caramel, and milk chocolate, have not only earned accolades but also epitomize Dochterman’s commitment to her craft.
From Journalism to Chocolatier: Dochterman’s journey into the world of chocolate began after leaving her career in journalism at 45. With an insatiable curiosity, she explored various culinary arts, from sourdough making in San Francisco to artisan cheesemaking, eventually finding her passion at the French Pastry School in Chicago. Here, her fascination with chocolate took root.
The Art of Chocolate Making: The process of making her famed bonbons is intricate and time-consuming. Dochterman roasts and candies macadamia nuts, creates a rich caramel with Hawaiian macadamia blossom honey, and meticulously paints molds with cocoa butter. She then layers these with milk chocolate and a filling of caramelized white chocolate, macadamia nut butter, and cookie crumbles.
International Recognition: Her dedication has brought international recognition. The bonbons, decorated to resemble Hawaiian ocean waves, won a gold medal in the Americas division of the International Chocolate Awards. Dochterman’s creations were then sent to Florence for the world finals, a testament to her artistry in the global chocolate community.
A Passionate and Precise Approach: Dochterman emphasizes precision in her work. Every ingredient is weighed and calculated to ensure consistent perfection. This meticulousness extends to other confections, from apple cider caramels to the Mamacita truffle, a blend of chili pepper and chocolate.
Creating a Chocolate Haven: Alongside her partner, Deidre Pope, Dochterman has turned St Croix Chocolate Co. into a haven for chocolate lovers. Pope’s knack for remembering customers and encouraging them to try new flavors complements Dochterman’s creative genius. Their mission is to push customers beyond their comfort zones, offering everything from European-style chocolates to familiar treats like chocolate-covered pretzels.
A Labor of Love and Precision: At $2.50 per truffle, Dochterman is acutely aware of the cost and stakes of each creation. Her journey from a gold medal in the Americas division to competing at an international level showcases her growth and confidence in her craft.
More Than Just Pretty Treats: Dochterman’s creations are not only visually stunning but also a feast for the senses. She dismisses the notion that her chocolates are too pretty to eat, assuring that there will always be more to savor.
Robyn Dochterman’s story is one of transformation, precision, and artistic expression. From her meticulous preparation to her innovative flavor combinations, she exemplifies the artistry and passion that define the world of fine chocolate making. Her journey from journalist to renowned chocolatier is a reminder of the boundless possibilities that arise from pursuing one’s passions.
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