The pastry of tomorrow in the face of the cocoa shortage

A shortage, why?

There are several reasons for this shortage. First of all, on the supply side, repeated droughts in the main cocoa-producing countries such as Ghana and Côte d’Ivoire among others (58% of world production between them) have led to a significant slowdown in the cultivation of this product, which is essential for the manufacture of chocolate. As a result, according to an INSEE study, cocoa bean prices have exploded in recent years, from $2663 per ton in December 2020 to $10,860 per ton in December 2024, an increase of almost 400% in 4 years.

In addition to this, in these same countries, diseases and insects ravage cocoa trees causing annual yield losses of up to 40%. In order to prevent the spread of these diseases and viruses, producing countries are forced to destroy plantations, thus limiting production. These areas left empty by the destruction cannot be reused for new plantations for 5 years because they are infected.

As for the ever-increasing demand for cocoa, the capacity to meet it is becoming more and more complicated. Indeed, European countries such as Switzerland, whose reputation in chocolate is well established, still represent more than 35% of the global consumption of this product known for its antioxidant or de-stressing benefits.

In addition, there is a new demand from countries that are constantly growing demographically and are asserting themselves as new major consumers of chocolate. Among them is India, which has the greatest growth in terms of demand for chocolate, thus opening up great development prospects for the distribution of this product in Asia.

Classics in danger?

This flagrant increase in prices can have serious consequences on the presence of chocolate in our favorite desserts because many artisans have been forced to increase their prices. The chocolate éclair, the soft, the fondant or the royal are undeniable and undisputed classics of our gastronomy. All made with a flagship product: Chocolate! However, with the difficulty that the main cocoa exporters have in meeting global demand, these desserts could disappear from our end of meals, which would represent a step back 400 years.

Indeed, for the record, cocoa arrived for the first time in France in 1615 on the occasion of the marriage of Anne of Austria and Louis XIII. At that time, chocolate was a luxury product, a symbol of wealth. It was in 1820, with the rise of industry in Europe, that it became more democratized and became a product consumed more regularly to become the main ingredient of chocolate fondant which, according to a survey carried out by the finebouche.fr in 2024, is the favorite dessert of the French.

Make way for fruit!

With the concern of craftsmen about the possibility of offering chocolate-based products, other types of creations have their cards to play. And when we talk about pastries, how can we not think of the fruit-based classics? Whether they are in pies, cakes, pavlovas or even in your most beautiful creations, fruits are omnipresent and represent a perfect solution for desserts because sometimes much less cloying than chocolate creations.

With our very wide range of BROVER brand fruits (products used a lot in the pastry world) your possibilities to make fruit-based creations are endless! Something to delight the most greedy! We work every day with the best producers in the world to offer you high quality products so that we don’t frustrate big chocolate lovers when they have to opt for fruit pastries.

The challenges of cocoa distribution are real! Thus, all viable solutions to limit this excessive consumption of chocolate must be taken into consideration. We must also succeed in increasing production at the origin. One way to do this could be to help farmers plant new plots. This is to help alleviate the shortage, which is likely to worsen if no action is taken. If we want to continue to enjoy our favourite chocolate-based desserts, production capacities must increase. Otherwise, we must manage to reduce our consumption. Therefore, it has never been more essential to do what we have always been told, namely to eat 5 fruits and vegetables a day and thus opt for innovative creations based on BROVER fruits.

This situation concerns all artisans and pastry chefs who, by renewing themselves again and again, will be able to continue to ensure the prosperity of their activities in the long term.