Featured collection
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Dark Chocolate single origin Brazil 70% Sugar Free Keto
- Regular price
- $30.00
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- Sale price
- $30.00
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- Sold out
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Cao Chocolates' Box of truffles and bonbons
- Regular price
- $26.00
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- Sale price
- $26.00
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- Sold out
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Chocolate Gang: Chocolate Subscription Box
- Regular price
- $50.00
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- Sale price
- $50.00
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- Sold out
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Cao Chocolates' Brownie Platters
- Regular price
- $8.00
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- Sale price
- $8.00
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- Sold out
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Petit Gift Basket
- Regular price
- $45.00
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- Sale price
- $45.00
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- Sold out
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Large Chocolate Gift Basket
- Regular price
- $85.00
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- Sale price
- $85.00
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- Sold out
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Extra Large Chocolate Gift Basket
- Regular price
- $120.00
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- $120.00
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- Sold out
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Cao Chocolates E-gift card
- Regular price
- $10.00
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- $10.00
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- Sold out
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Dark Chocolate single origin Venezuela Sucre 72%
- Regular price
- $8.00
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- $8.00
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- Sold out
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Dark Chocolate single origin Venezuela Sucre 82%
- Regular price
- $8.00
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- $8.00
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- Sold out
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White Chocolate with Raspberries - Single origin Venezuela
- Regular price
- $30.00
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- Sale price
- $30.00
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- Sold out
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Dark Chocolate single origin Peru Chuncho 70%
- Regular price
- $8.00
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- $8.00
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- Sold out
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Dark Chocolate covered Orange Peel - Orangettes
- Regular price
- $8.50
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- Sale price
- $8.50
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- Sold out
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Dark Chocolate covered Apricots
- Regular price
- $6.00
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- $6.00
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- Sold out
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Dark Chocolate single origin Costa Rica 70% + puffed quinoa and pink Himalayan sea salt
- Regular price
- $8.00
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- Sale price
- $8.00
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- per
- Availability
- Sold out

About Cao Chocolates
Named Best Chocolatier of Miami 2019 by Miami New Times, Cao Chocolates was established in Miami in 2009 for two Venezuelans, Ricardo Trillos and Anelith Ortega. In our factory we make chocolate (our raw material) using only two (2) ingredients: Cacao and cane 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.