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Under what conditions can we continue to produce cocoa, and therefore consume chocolate, without adding to the deforestation processes at work in tropical forests? Can production in forests be expanded while preserving biodiversity? In response to these issues, many see "agroforestry", i.e. the cultivation of cocoa trees in association with other trees, as the main solution. However, the notion of agroforestry covers many realities on the ground, not all of which are compatible with biodiversity conservation. To what extent, under what conditions and in what contexts can agroforestry answer the above questions? This Issue Brief proposes an inventory of knowledge and approaches for sustainable cocoa cultivation, taking into account the different regional contexts.