For over a decade Junglegold (known as Pod Chocolate before) has been working directly with farmers in Bali to produce the finest cacao beans which they use to create premium bean-to-bar chocolate. their beans travel a short distance from the farms to their factory where they roast and grind small batches from individual cooperatives to handcraft their award-winning chocolate. Being close to the farms enables them to maintain the highest quality while supporting farmers with a price premium that means farmers benefit from their chocolate as much as we enjoy it. Being fully plant-based, their chocolate can be enjoyed by everyone.
In 2010, when they started making chocolate, local cacao farmers had all but abandoned their farms. Pests were rampant, quality was poor and the price paid for beans was a fraction of market value. They spent two years working with farmers to develop a simple yet sustainable farming model using microorganisms and improved pest management instead of intensive chemical agriculture. They worked tirelessly to improve post-harvest techniques such as fermentation and solar drying to dramatically improve the quality of the beans. Within two years production in, the farms had doubled and with much higher quality, they were able to pay a much higher price – often double what farmers were previously being paid.
In 2017, they asked themselves whether milk chocolate really needed to contain dairy. They then set out to create a chocolate as creamy as a dairy milk, using fresh tropical ingredients that grow around their factory. The result is their proprietary coconut, cashew milk and cocoa butter blend that has all the creaminess of dairy while being fully plant-based. They call their non-dairy milk chocolate ‘Creamy Chocolate’. By moving from dairy to plant-based they’re innovating the future of chocolate while supporting local farmers and taking positive action towards health, climate change and animal welfare. Take the challenge – can you taste the difference?