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At Cacao Art we aim to create luxury chocolates that have the look and feel of artwork, but explode with flavor and natural yumminess. Each chocolate is hand-made with 100% superior Venezuelan chocolate using traditional and modern European techniques. We masterfully combine sumptuous chocolate with interesting and exciting fillings that range from the delicate, such as passion fruit and sea salt, to the nostalgic, like our crunchy caramel or homemade marshmallow. Our chocolates are all-natural and we proudly stay away from preservatives and artificial flavors.

Our attention to detail is also reflected in the modern and playful design of our beautiful chocolate confections, their packaging and overall presentation. They are available in stylish and original gift boxes for individual consumption and for sale at retail stores, as well as wholesale for special events.

We are based in Miami, Florida.

Enjoy!

 

The team

Susana (Caracas, Venezuela)

Architect and maitre chocolatier at Cacao Art. Interested in cooking from an early age, she studied at Le Cordon Bleu culinary academy in Paris, France, before returning home to Venezuela to pursue a career in architecture. Her wish to recreate the sweet flavors of her childhood, led back to the kitchen and the creation of her own recipe for crunchy honeycomb caramel, which she then dipped in her favorite dark chocolate. This became her very first bonbon. Aware of the importance of good technique when working with chocolate, she returned to Paris to study at the renowned L´Ecole Professionnelle Lenôtre under Chef Thierry Atlan, MOF.

Her background in architecture, plus a keen eye for detail, has helped her in creating modern and original concepts to sell her chocolates. In 2009, along with sister Isabel, she created Latitud 10 Chocolateria Artesanal. The name and concept made references both to the tropical nature of cacao beans and their location in Caracas, Venezuela. An unexpected move to Miami, Florida, with her family one year later led her to create a new concept, Cacao Art.

Cacao Art seeks to emphasize the artistry of artisan, hand-made chocolates, while also referencing Miami’s growing art scene.

 

Isabel (Caracas, Venezuela)

Journalist and sous-chocolatier at Cacao Art. After graduating from school, Isabel left Venezuela for England, where she spent the next five years studying Political Science at the University of Kent and the London School of Economics. Living on her own encouraged her love of cooking and the culinary scene in London opened her palate to many different types of cuisine. Upon her return to Caracas, Isabel worked as a journalist for El Universal, a national newspaper. She returned to England for further studies, but back in Venezuela decided to join Susana in her chocolate endeavours. Together, they created Latitud 10 Chocolateria Artesanal. After Susana left for Miami, she kept the company going on her own while also writing a food column for El Nacional newspaper and working as editor for an online restaurant guide in Caracas, Mesa Servida.com. She also participated in a Chocolate Fomation course with Chef Andre Rosset, MOF. Arriving in Miami herself in April 2012, she joined Susana at Cacao Art.

Isabel uses her skills as journalist and food writer to create the stories and concepts for Cacao Art, including the blog and social network management.

 

Miguel (Caracas, Venezuela)

Business strategist and development entrepreneur, chocolate enthusiast at Cacao Art.
For 15 years, Miguel worked as Director of Business Development for CEMEX, the world’s third largest cement producer. His job took him from Venezuela to the UK, Ireland and the US. He studied Industrial Engineering in Venezuela and received an MBA from George Washington University in Washington DC.

Miguel has brought his extensive business skills to Cacao Art. As the business brain behind our operation, Miguel provides logistical, marketing and finance support. He also tastes and approves all chocolate creations.

 

 


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