Chocolate, at least in the United States, is becoming more of a flavor than an ingredient. That’s because the major companies are cutting costs and making chocolate products that taste like chocolate to some degree, however, are making a worse product.
From a consumer perspective, there are few things that portend a worse outcome than a company knowingly making its product worse in order to save a few bucks, and finding out that just as many customers will still buy it anyway. This scenario, in a nutshell (beanshell?) has been the dominant story in the world of chocolate for the last few years, with the enshittification of the entire segment the end result of crop failures and cocoa bean scarcity that sent the price of cocoa soaring to stratospheric heights in 2024 and 2025. More recently, those prices have steadily come back down to Earth, but guess what hasn’t changed back to how it was before? The chocolate. In fact, many of the world’s biggest sellers of chocolate-dependent treats are instead pushing forward on the embrace of cheaper replacements, increasingly convinced of the fact that consumers simply don’t know enough to notice or care. And they’re probably right.