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Chocolate is a popular sweet treat across the globe. It is not only rich in flavour but also currently reconsidered for its multiple health benefits. The production of cocoa, the main ingredient of chocolates has lately suffered due to climate change, occurrence of diseases and pests. This is causing a hindrance in the increasing demand of chocolates and cocoa associated products. The conventional method has met with limited success and the employment genetic engineering looks promising in this regard. Here, the threats to cocoa production and achievements in the field of genetic engineering were described. Although not much have been achieved in the field of genetic engineering, this biotechnological approach appears to have a lot potential to boost cocoa production.