We talk to four very talented young ladies behind a new chocolate flavour taking the country by storm.
For those that aren't familiar with Young Enterprise, can you tell us what the scheme involves?
The Lion Foundation Young Enterprise Scheme is a national competition that enables secondary school students to plan, manufacture and market a product of our choice.
Did you have many different concepts before settling on the chocolate?
Yes, we did. We had allsorts of concepts, such as multicultural cooking books to hand warmers and everything in between.
What inspired your flavour selection?
When chocolate was brought up in our meeting we wanted to make it! It was a simple idea, however we knew it was going to work if we contracted it out to a manufacturer. So instantly we decided we wanted to go ahead with this, we just needed to make it different to what was on the market. We originally wanted to do a product with a ’Kiwi’ theme, and so we incorporated that into it by looking for the flavour of Kiwiana – which of course then brought us to Kiwifruit and Pavlova!
What challenges did you have to overcome?
The most challenging factor that we faced was finding a chocolate manufacturer. We were in contact with a range of chocolate manufacturers in Christchurch, however it wasn’t really working for us. Although Christchurch has great range of chocolate manufacturers, we needed mass production and a reasonable price. After a lot of research into possible suppliers in Christchurch, we decided the best option for us was to consider all chocolate manufacturers throughout New Zealand, and that’s how we found Donovans in Hamilton. They were really supportive from the word go and offered us competitive pricing on great quality chocolate, and the fact that they had worked on projects like this before meant we knew we had found our supplier.
How did you liaise with your chocolate manufacturer to produce the final product?
We came up with our own ratios of the combination of kiwifruit, Pavlova and chocolate, however Donovan’s made their own and sent down their strongest picks. We then got our close friends and family to sample the products and decided which formula was most loved.
Do sustainable practices come into your product at all?
Yes, our packaging really shows this as we chose a recycled board and vegetable oil based inks. This was really important to us as our school is very into sustainable practices and we understand that it is the way of the future. Pakworld in Christchurch, our packaging suppliers, knew exactly what we were looking for which helped us make up our mind.
Did you have to undertake fundraising to get the product off the ground?
We did consider this option, however we felt that we were spending too much time on pondering ideas for the fundraising and so we ultimately decided that we would get straight into our idea as we all believed in our product. All capital has come from ourselves personally. This also gave us the motivation to work for our money!
The first run of Chocolava was 2500 blocks, how was this received by the general public?
Our original run went very well especially as we had a few teething problems that arose, just like any business starting-up. We are very fortunate that we have a dedicated team and of course friends, family and the school community that have supported us so much by giving us possible retailers and helping us to sell our product. Our first run that we sold only took around two months to clear, and that’s made us get even bigger runs.
To our advantage, since we are selling Kiwiana chocolate, it doesn’t only appeal to the local public however to the tourist industry too. This has really helped us sell into our retailers. At this present moment we have all sorts of retailers from souvenir shops, takeaways and also a supermarket, so as you can imagine the exposure of our product is growing substantially. It also comes down to lots of word of mouth from repeated customers that we are very grateful for.

Nicole Chim, 17, left, Tulsi Ramesh, 18, and Catherine Hair and Kelly Hay, 17, all pupils at Rangi Ruru Girls' School, try the Chocolova block they developed. Photo DEAN KOZANIC/The Press.
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