From Our Editors
Ricardo Trillos quickly found success when he moved from Venezuela to the United States in 2004. He launched into a successful career as an accountant, and was soon calculating his way up the ladder. Something was missing, however. It wasn't his home country's scenery or secret water slides that plucked at his heartstrings, but its rich chocolates. He could only ignore his nostalgic sweet tooth for so long. Mr. Trillos bought books on chocolate making and attended as many classes as he could find. Soon, he was spending most of his free time transforming cacao beans into succulent chocolate truffles. His life as an accountant quickly disappeared under a mountain of dark chocolate ganache.
Ricardo Trillos opened Cao Chocolates, where he continues to create the chocolate confections of his home country. He uses only 100%, single bean Venezuelan cacao when making small batches of molded chocolates, chocolate-covered fruits, and other treats. Truffles remain the chocolatier's specialty, and his shop now creates more than a dozen varieties of the decadent dessert. Some of his creations include Got Peanuts?, a dark chocolate ganache coated in peanuts, and the Big Daddy, a dark chocolate ganache coated with pieces of dark and white chocolate and sprinkled with just a touch of cayenne pepper.