Chocolate sales, which account for $20 billion a year nationwide, have hit a sweet spot in the past few years, according to the National Confectioners Association. In 2017, sales of premium and dark chocolate grew 6 percent and are expected to continue to rise. It's no wonder that bean-to-bar chocolate shops have sprouted in Miami, including Cao Chocolates, a spot near Pinecrest owned by self-taught chocolatier Ricardo Trillos. His small charming store is stocked with dozens of brightly wrapped cacao products. Everything is crafted onsite, from chocolate bars made with cacao from different countries to dark-chocolate-covered almonds, truffles, and bonbons filled with toasted coconut or almond chocolate cream. His chocolate is used at restaurants such as Edge Steak & Bar and at the Ritz-Carlton Key Biscayne. It's also sold at Books & Books and Miami International Airport. In addition, Trillos and his wife host chocolate-and-wine-tastings as well as monthly chocolate-inspired dinners. Hours are 10 a.m. to 6 p.m. weekdays and 10 a.m. to 5 p.m. Saturday.