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Ricardo Trillos

Biography

Ricardo Trillos, Chocolate maker and Chocolatier, has traveled continuously throughout the years to learn how to make chocolate from scratch. “Cao”, as Ricardo is also known, decided to change his life career as accountant and turned his love for chocolate into a business establishing Cao Chocolates in 2009 offering to its customersREAD MORE

Ricardo Trillos, Chocolate maker and Chocolatier, has traveled continuously throughout the years to learn how to make chocolate from scratch. “Cao”, as Ricardo is also known, decided to change his life career as accountant and turned his love for chocolate into a business establishing Cao Chocolates in 2009 offering to its customers Miami Bean-to-bar chocolate made using cacao beans sourced from small farmers around the world. In 2012 Cao Chocolates open its first retail location in Pinecrest, FL. Since then, Cao Chocolates has become a place-to-go to get fresh and unique chocolates confections with a friendly atmosphere and outstanding customer service. In 2013, Cao Chocolates was featured as the only Florida business to be part of the American ExpressShop Smallcampaign, and since then we became Neighborhood Champion for American Express Small Business Saturday Campaign of 2013, 2014, 2015, 2016 & 2017. During this sweet journey, Cao Chocolates have received several recognitions, including “Diamond Award 2017” in Family owned business category, “Diamond of the rough” and “Rising Star Award” from theCoral Gables Chamber of Commerce. Also, have been featured in different media outlets asNBC, WSVN,Miami New Times, Telemundo, Miami local magazines and more. In 2015, AP Agency used Cao Chocolates image for St. Valentine’s Day coverage around the world. In 2017 Ricardo Trillos was invited byFood Networkto participate as a contestant at Guy’s Groceries Games“Chocolate games” episode. He used his experience to cook savory dishes using chocolate as main ingredient. In 2018, Cao Chocolates was named one of the Miami’s best chocolate shop by Miami New Times. 

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