Right here! On this site. Or...
We're thrilled to join the Flour Mill Markets, Summer Hill - Sydney's newest artisanal food and product markets. We'll be there every 1st and 3rd Sunday of the month during Autumn and Winter. Markets open 9am - 1pm. We'll have 4-5 infusions in our 100g and 200g sizes to choose from, and a 'surprise' hot chocolate to sip and sup while wandering the markets. The surprise will be an infusion that we want to try out, or maybe something that feels right for the day, or is simply back by popular demand because it's so darn good. You'll need to visit to find out what it is.
Nationally in Australia, yes.
Internationally we're working on the t&c's that come with doing that. But we hope to soon.
If you're visiting Australia and want to take some home with you, we'd be happy to send to your accommodation. Just remember to declare it on your way back home.
Tribal Chocolate is stirring things up in traditional hot chocolate. We're creating single origin hot chocolate with nutritious infusions delivered to your door, ready to drink. We don't add sugar, dairy or other elements that take away from the natural goodness of our hot chocolates, designed to enhance your body, mind and soul.
Tribal Chocolate is all about the experience, from the look and feel of our flasks to inhaling the aromas, pouring into piccolo-sized cups and savouring the tastes. This isn't a rushed experience like a coffee on-the-go, nor a slow wait while your tea steeps. Our hot chocolates are light on the tummy and good on the body. They are a great gift for a friend or colleague, a team conversation starter and a beautiful way to recognise yourself. We're a little revolution in hot drink rituals.
Much like grapes for wine and coffee beans, cocoa is heavily influenced by its surroundings, including soil, air and temperature as well as the animals that pass through its environment. So when you talk about single origin, you're talking about the terrior of a particular plot or region. The big confectionary makers use multi-crops from around the world in one bar, so the chocolate flavour profile is lost. With single origin chocolate, the flavours keep it true to where it's come from. In fact, chocolate professionals can identify the region, country and even the farm where the cocoa beans came from.
Being single origin ensures premium quality chocolate. At Tribal Chocolate we only use the best chocolate and we only work with Australian and New Zealand craft bean-to-bar makers who know, or have visited, the farm where the cocoa originally came from. Supporting our South Pacific community by paying well above market rates is very important to us - it means we're supporting the economic, health and educational development of countries that are dear to our hearts.
The nutritional benefits of dark quality chocolate are well documented. But so you don't have to read all the literature yourself, the short story is that the higher the percentage of chocolate, the less added sugar and the greater the retention of nutrients. Roughly speaking, if a chocolate is 75% cocoa, then 25% is sugar. While this may seem high (and yes, it is a 'moderation food') consider milk chocolate which in some confectionary brands doesn't even have any cocoa mass in it but rather cocoa powder to give it colour.
At Tribal Chocolate, we believe anything less than 60% chocolate is not worth eating, so we simply don't offer it, though you may on occasion see a 60% offering if it's exceptional.
Tribal Chocolate's flavours and infusions are all based on the season, the accessibility of fruit, herb or spice infusions, and the single origin chocolate we're using. The pairing of the infusion with chocolate is very important, with the smell of the chocolate often dictating what herb, fruit or spice is matched.
Infusions are changed weekly and the chocolate origin and percentage updated regularly. So keep checking if you want to continue stirring up your taste buds.
Yes you can. But please email us and let us know what you're after. A gift, team experience, for a client etc. We'll let you know what we have available, pricing and delivery day/times. We'll do our best to accommodate. Email us at firstname.lastname@example.org.
So many ways, but our favourite is in the milk frother. That's right, if you have one of those frother's that heats milk as well as froths it, simply add your chocolate scoop (or two) directly into the frother, add your liquid of choice and use the 'heat' setting. The chocolate will melt and be ready to drink straight away. Reason we like this method - it's noiseless, less utensils and is perfectly portion-controlled. We got ours for $11 from one of the supermarkets. Brilliant investment we think.
But, if you don't have a frother, never fear.
Option 1: Add your chocolate and liquid of choice to a saucepan, bring to a slow heat while stirring slowly. Don't let it boil, but just until it starts to form little 'mud' bubbles. Then take it off the heat immediately while stirring to get those last minute unmelted chocolatey bits. It's worth it.
Option 2: Kettle and mug - it's an oldie but a goodie if you just want to keep things simple. We love doing our hot chocolate on a base of water. Especially if we want to be light on our stomach, but get the punch of nutrition from the dark chocolate.
How to enjoy your hot chocolate: Pour into your favourite mug. Find the perfect spot to sit. Inhale the aroma for 4 counts, hold your breath at the top, exhale for 4 counts, pause and then open your eyes and take a small, slow sip. Swill it around your mouth. Breath out your nose (this intensifies the flavour). Swallow. And smile.
Whatever you prefer! It's useful to know that chocolate loves to adopt the flavours it's surrounded by. It's a great adaptogen. Some while some flavours will work great with one type of infusion, it may not with others. So have a play and figure out what works for you.