Climate change is significantly threatening the global chocolate supply, with Ghana and Ivory Coast, which produce over half of the world's cocoa, facing extreme weather conditions. Recent record rainfall has led to fungal infections in cacao trees, causing a drastic reduction in cocoa bean availability and tripling cocoa prices over the past year. As traditional cocoa cultivation becomes increasingly unsustainable, companies like Planet A Foods are developing chocolate substitutes that mimic the taste and texture of chocolate without using cocoa. The National Oceanic and Atmospheric Administration predicts that cocoa-growing regions will experience a 3.8-degree temperature increase by 2050, further jeopardizing chocolate production. This situation highlights the interconnectedness of climate change and food supply, prompting urgent discussions on sustainable alternatives.