Chocolatier Robyn Dochterman turns chocolate from all over the world into elegant truffles, using cream and butter from the nearby Crystal Ball dairy to create the candies' soft, luscious centers. She has about 30 flavors in her repertoire, with at least a dozen selections available in the shop. Some of her truffle flavors are inspired by local, seasonal ingredients, including foraged black raspberries and violets. For the latter she blended the chocolate with crème de violet and candied the flowers to decorate each piece. Dochterman covers the basics, such as chocolate-peanut butter and chocolate-caramel, but she also likes her flavors funky. Chocolate-covered dill pickles, anyone? Many of St. Croix's gem-like confections are decorated with colored cocoa butter designs that have been painted into molds or screen-printed onto acetate and transferred to the chocolates in the manner of temporary tattoos. Passion fruit-filled truffles look like glass marbles; Mango Habanero squares are topped with a whisper-thin thread of chili pepper. They're almost look too beautiful to eat. Almost.