With changing weather patterns worldwide and a host of societal upheaval around the globe, the production of chocolate is just one more thing to be affected.

Part of the reason for this is the reduction in product coming out of West Africa, where heavy rains have accelerated the spread of black pod, a disease that causes rot in cocoa pods.

All of this comes at the same time that the cost of living is putting pressure on consumers of luxury items like chocolate and patisserie.

“Our production costs are skyrocketing,” Michael Germanos, executive pastry chef at Bibelot (a Melbourne-based artisanal chocolate retailer), told The Australian Financial Review.

Michael told the Financial Review that Bibelot’s entire range of chocolates has recently been recosted, with most products (which were being sold at $5 apiece) going up $2.

He said, “Finding the right balance now is very tricky. Even though we have loyal customers, there is a fine line between having a luxury product and putting it out of reach. There’s a lot of strain on people. Someone who used to buy four or five chocolates here now just buys one.”