[EP #04] Why higher cocoa prices could be a good thing: With Patrick Poirrier

Cocoa prices are soaring, supply is tightening, and the future of chocolate has never looked more uncertain. Behind every bar is a supply chain under immense pressure - from struggling West African smallholders to emerging powerhouses in South America.

To unpack these challenges, I spoke with Patrick Poirrier, former CEO of Cemoi and now an advisor to companies navigating the cocoa market. With decades of experience spanning farms, factories, and global retail, Patrick offers rare insight into what’s really happening on the ground.

We dig into why today’s crisis could actually be an opportunity for farmers, why fermentation is the unsung hero of chocolate flavor, and what “less but better” consumption means for the industry’s future.

Listen to the episode on Spotify or watch on YouTube (subscribe to both if you’d like to stay in the loop on new episodes).

Made with ❤️ by GourmetPro - your network of Food & Beverage experts, on demand.

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