Master Chocolatier and Jacques Torres Chocolate Founder and CEO Jacques Torres tells Yahoo Finance that there are a few options. One possible solution is using more filler so that customers can get what they are paying for, but the business can use less chocolate, explaining that it's a "question of balance, but it's also a question of economics." "If your almonds are a little less expensive than your chocolate, you're going to a little bit more almonds," Torres says.

Be sure to watch the full interview with Jacques Torres. For more expert insight and the latest market action, click here to watch this full episode of Yahoo Finance Live.

JULIE HYMAN: Cocoa prices are soaring to record levels amid supply constraints. The price surge placing cost pressures on chocolate makers. To take an inside look at the sweet and sour aspects of the world of confectionery, we have master chocolatier Jacques Torres, Founder and CEO of Jacques Torres Chocolate.

Thank you so much for being here. Really appreciate it.

JACQUES TORRES: Thank you.

JULIE HYMAN: So everyone has been talking about these big increases in Cocoa prices. And here on Yahoo Finance, we have talked about it sort of from the commodity and from the market perspective. But obviously, this is something that we may all have to deal with from the eating perspective as well if we're treating ourselves. How is this playing into your business? Have you had to raise prices as you've seen these costs go up?

JACQUES TORRES: OK. So first, thank you for having me and thank you, Julie, to be able to talk to you. It's very worrisome because we don't know where that's going, we don't know if the price is going to go down. My belief is that 3,000, maybe even $4,000 a ton is not enough for the farmers.