Cao Chocolates was established in Miami in 2009 for two Venezuelans, Ricardo Trillos and Anelith Ortega. Like other small businesses in Miami, we started our factory in a commercial kitchen until we set our own factory and retail in Pinecrest/Dadeland in 2012. In our factory we make Miami bean-to-bar chocolate (our raw material) using only two (2) ingredients: Cacao and sugar. The cacao beans are sourced from fair-traded farms around the world. Countries like Dominican Republic, Venezuela, Nicaragua, Honduras, Costa Rica, Brazil, Peru, Mexico, Tanzania, Ecuador, Madagascar, and many more. We work directly with the farmers to obtain high quality cacao beans that turn into an unique chocolate bar. Why? Because the key of a good chocolate is the fermentation process and that is the farmer’s job. After we make chocolate, that is also single origin, we mold the bars and use the same chocolate to create truffles, bonbons and many other confections like gingerettes, mendiants, bake goods, orangettes and many more.