Tribal Chocolate founder and chief hot chocolate infuser Ainsley Pope was continually frustrated by finding no alternatives to the marshmallow-stuffed milky hot chocolate drink. Living the corporate life on a merry-go-round of cafe meetings where she didn't drink coffee and there were only so many peppermint teas to consume, she set about morphing the childlike hot choccie into a grown-up version – one with a double degree in decadence and style. No fluff, all flavour and only the good stuff.
Passionate about supporting local, including communities in our regional back yard of the South Pacific, Ainsley works closely with Australian bean-to-bar makers and uses only single origin +70% dark chocolate from places such as Vanuatu, the Solomon Islands and Papua New Guinea. Through her certificate in nutrition, she seeks to understand what each individual infusion and ingredient does to support the body, mind and soul, having learnt from a young age that 'you are what you eat'.