Move over Cadbury, there’s a new chocolate on the block – That Chocolate.
The 43 gram confectionary bar is a treat for everyone: suitable for vegans, diabetics, allergy sufferers and the health conscious — and every bar sold provides a nourishing meal for a child living in poverty.
Founder Emma Bailie was inspired to start a social enterprise after volunteering in the Philippines in the aftermath of Super Typhoon Haiyan, the 2013 disaster that saw 20,000 perish.
“I saw the enormous impact food relief had on the affected communities’ children and continued to raise funds for the programs after returning home,” she said.
“More than three million children die from hunger every year. But it actually doesn’t cost that much to feed them.
“Food is something that every single person in this world needs to survive. So why not have a food product that supplies a meal for another person? Every time you treat yourself to That Chocolate you are also purchasing a nourishing meal for a child living in poverty.”
The St Clair resident believes the one-for-one social enterprise model is the best way to avoid donor fatigue and allow the everyday consumer to make a difference to those in need around the globe.
“People have a lot of donor fatigue because they’re constantly being asked for donations,” she said. “So I thought, what is better than the experience of eating chocolate?”
A vegan and lover of experimenting with food, Ms Bailie wanted to create an innovative product that allowed the consumer to enjoy chocolate – guilt-free – while also boosting their health.
The 35-year-old is working with global probiotic innovators, Ganeden, to bring the first confectionary to Australia and New Zealand containing GanedenBC30, a ground-breaking highly stable probiotic strain that remains viable through processing, shelf life and the low pH of stomach acid.
After eight months of learning how to make stone-ground chocolate, Ms Bailie perfected her recipe.
“We have handcrafted the ultimate guilt-free treat: raw, vegan, organic, paleo, no refined sugar and free from all 14 major allergens and enriched with prebiotics and probiotics — more than 1 billion of your belly’s besties in every bar,” Ms Bailie said.
“We’ve solved a personal problem for you — chocolate you don’t have to feel guilty about scoffing — so we can battle a much more important problem: global hunger.”
Ms Bailie hopes to raise $33,000 to officially launch the business and has already raised more than $12,000 through crowdfunding platform Kickstarter.
“I’ll use the funds for expensive machinery and to hire help to get this sweet movement started.”
That Chocolate’s Kickstarter campaign will run until Wednesday. November 1.