Chocolate is one of the world’s most loved indulgences, but for anyone in the hospitality industry—from restaurant owners and pastry chefs to boutique hoteliers—the rising price of quality chocolate has become impossible to ignore. In 2024 and 2025, global cocoa prices have reached record highs, and this trend is reshaping both the chocolate market and the economies of countries where cocoa is grown.
Why Are Cocoa Prices Rising?
- Climate Change in West Africa
Over 60% of the world’s cocoa comes from Ghana and Côte d’Ivoire. These regions are facing erratic rainfall, higher temperatures, and crop diseases—all of which are reducing yields. Fewer beans means higher global prices. - Supply Chain Pressures
Transport costs, shipping delays, and energy prices are adding extra weight. With cocoa often shipped long distances to Europe and the US for processing, these logistics costs filter down to the end consumer. - Ethical Sourcing and Fair Wages
Increasing global awareness about child labour and unfair pay in cocoa farming has led chocolate producers to push for more ethical, traceable supply chains. While this is a positive shift, it adds to production costs. - Premiumisation of Chocolate
Demand for high-quality, single-origin, and artisan chocolates is growing. Consumers are willing to pay more, which pushes producers and retailers to focus on premium offerings—driving up prices further.
The Impact on Cocoa-Producing Countries
While rising chocolate prices might seem like a win for cocoa farmers, the story is more complex.
- Jobs and Smallholder Farmers
Most cocoa farms in West Africa are small, family-run operations. Rising global prices don’t always translate into higher farm incomes, since middlemen and multinational buyers often capture the bulk of the profits. This leaves many farmers still living below the poverty line. - Employment Opportunities
On the positive side, global pressure for fair wages and ethical sourcing is creating more structured jobs in cocoa cooperatives, supply chain monitoring, and certification programmes. Countries like Ghana are beginning to see job growth in quality control, logistics, and sustainable farming initiatives. - Diversification Challenges
Some cocoa-dependent economies struggle when production drops due to weather or disease. Governments are now looking at diversifying into related agribusiness industries, such as cashews or coffee, to protect employment.
What It Means for the Hospitality Industry
For restaurants, hotels, and chocolatiers, the rising cost of chocolate means menu engineering is becoming essential. Desserts, confectionery, and luxury hot beverages may need repricing or reimagining with smaller portions, higher margins, or locally-inspired substitutes.
At the same time, there is an opportunity: guests are increasingly conscious of sustainability and ethical sourcing. Highlighting the origin of your chocolate, supporting fair-trade products, and telling the story of cocoa farmers can add real value to your brand.
Conclusion
Chocolate will remain a cornerstone of global gastronomy, but the forces shaping its future are clear: climate change, ethical concerns, and global supply shifts. For cocoa-producing countries, the challenge is to ensure that rising prices truly uplift the lives of farmers and grow sustainable employment. For the hospitality industry, the challenge is to adapt creatively—transforming a cost pressure into a story of quality, sustainability, and care.
Stephen is a hospitality professional from Johannesburg South Africa. His career started with THF hotels in the UK and subsequently with the Southern Sun Hotel group in Johannesburg. Stephen’s first steps into entrepreneurship was Hickmore Recruitment / CareerMap, a leading supplier of Senior and Exec recruitment services. Stephen was a founder of Pple Hospitality (formerly HSC) the largest Hospitality Industry full-service outsourced staffing company in South Africa. In March 2020 Stephen became a director and owner of the Swiss Hotel School South Africa, which is now his full time endeavour. Stephen writes for a number of publications on food and hospitality industry matters, trends and opinions.
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