I tried lab-grown chocolate. Could it be the future of Halloween?

"Would you eat lab-grown chocolate? I requested a sample from California Cultured, a Sacramento-based company. Its chocolate, not yet commercially available, is made with techniques that have previously been used to synthesize other bioactive products like certain plant-derived pharmaceuticals for commercial sale. A few days later, it arrives. The morsel, barely bigger than a coffee bean, is supposed to be the flavor equivalent of a 70%-80% dark chocolate."

"I tear open its sealed packet and a chocolatey aroma escapes so far, so good. I pop it in my mouth. Slightly waxy and distinctly bitter, it boasts those bright, fruity dark chocolate notes. I'm no expert, but I enjoyed it and found it basically indistinguishable from regular dark chocolate. Globally, humans consume more than 7m metric tons of chocolate per year, and our appetite is only growing."

"Cacao trees which provide chocolate's essential ingredient are particularly vulnerable to drought and disease. Additionally, unpredictable weather related to the climate crisis has caused production shortfalls and inconsistent harvests in key chocolate-producing regions in west Africa. The National Retail Federation estimated a $3.9bn US spend on Halloween candy this year, with chocolate options dominating. Photograph: Bloomberg/Getty Images Chocolate prices reached a historic high of $12,000 per metric ton in 2024, though the rising costs have not truly deterred consumers, explains Bloomberg Intelligence market analyst Ignacio Canals Polo."

A sample of lab-grown chocolate from California Cultured resembled 70–80% dark chocolate, with a slightly waxy mouthfeel, distinct bitterness, and bright fruity notes. The product uses techniques previously applied to synthesize bioactive plant-derived pharmaceuticals. Global chocolate consumption exceeds seven million metric tons annually, and US seasonal demand, such as a projected $3.9 billion Halloween spend on candy, keeps consumption high. Cacao trees are highly vulnerable to drought and disease, and climate-driven unpredictable weather has caused production shortfalls and inconsistent harvests in West Africa. Cocoa prices reached a record $12,000 per metric ton in 2024, prompting major confectioners to reduce cocoa dependence.

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