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Ricardo Trillos, owner of Cao Chocolates, brushes a dusting of color onto freshly made bonbons, with chocolate made from cocoa beans from Venezuela, Tuesday, Feb. 10, 2015, in Miami. Mr. Trillos makes many of his confections from "bean to bar," starting the process with beans from a variety of countries, including Venezuela, Ecuador, Trinidad, Peru and Uganda. Mr. Trillos will be making from 2,000 to 3,000 truffles and bonbons a day leading up to the Valentine's Day holiday on Saturday. (AP Photo/Lynne Sladky)
Photo by: Lynne Sladky
Ricardo Trillos, owner of Cao Chocolates, brushes a dusting of color onto freshly made bonbons, with chocolate made from cocoa beans from Venezuela, Tuesday, Feb. 10, 2015, in Miami. Mr. Trillos makes many of his confections from "bean to bar," starting the process with beans from a variety of countries, including Venezuela, Ecuador, Trinidad, Peru and Uganda. Mr. Trillos will be making from 2,000 to 3,000 truffles and bonbons a day leading up to the Valentine's Day holiday on Saturday. (AP Photo/Lynne Sladky)

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