Meet the maker
Junglegold Bali
About Junglegold Bali
Junglegold Bali was founded by Tobias Garritt and Michael Robison, two passionate environmentalists who began their journey working in conservation and sustainable development in Indonesia. What started as a mission to protect local ecosystems and support farming communities evolved into a dedication to making exceptional chocolate. First launched as Pod Chocolate in 2010 and rebranded to Junglegold in 2022, the company now focuses entirely on plant-based, bean-to-bar chocolate crafted just steps from the farms where their cacao is grown. The team—including key members Ida Bagus Namarupa (Gusde), Inda Trimafo Yudha, and Suratto Siswodihardjo—works together with local farmers to create chocolate that is as sustainable and ethical as it is delicious.
How they became makers
Junglegold began as a way to create a market for high-quality Indonesian cacao and to give back to the local community through fair prices and sustainable practices. Inspired by the natural harmony of cacao agroforestry systems in Bali, the team surveyed, visited, and built relationships with farmers committed to environmentally-friendly cultivation. Over time, they refined their craft, developing a 100% plant-based chocolate recipe using coconut sugar, cashew milk, and cacao butter—all rooted in Bali’s lush ecosystem. Today, they produce bars using only the best processing machinery, but maintain close, weekly ties with their farmer partners to ensure top-quality beans and a positive impact on the environment.
Junglegold Sourcing
Junglegold works directly with cacao farmers in Bali, many of whom have been cultivating cacao for over six years. These farmers share a commitment to sustainability and biodiversity, applying organic practices and harvesting cacao every Saturday. Beans are fermented in wooden boxes lined with banana leaves, turned twice during the five-day process, then dried in solar dryers over four to five days. Once ready, beans are transported monthly to the Junglegold factory for roasting, conching, and tempering. This close-loop approach allows Junglegold to support local livelihoods while producing vibrant, full-bodied chocolate that celebrates the natural flavours of Indonesian cacao.
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