Food scientists from the University of Southern Queensland have teamed up with chocolate-makers to invent a healthier alternative, removing the guilt from our favourite pleasure.
Dominated by nutrient-rich, organic ingredients such as blueberries and macadamia nuts, the dark substitute is packed full of antioxidants.
And it’s made right here on the Darling Downs.
The choc-contraption is the brainchild of Sarah Pozzebon who graduated from a Bachelor of Science degree at the University of Southern Queensland last year.
After months of research, her product finally came to fruition in late 2020.
“I wanted to keep my chocolate really natural so that’s why I chose organic blueberries as the main ingredient,” she said.
“They’re full of antioxidants which help the body to repair itself.”
While it might not replace a post-workout shake, Ms Pozzebon says a dark chocolate alternative is a healthier substitute for those looking for a sweet snack after hitting the gym.
“It contains much larger amounts of cacao and less sugar than milk chocolate,” she said.
Trevor Smith, owner of Metiisto Artisan Chocolate where Ms Pozzebon’s chocolate is produced, said their cocoa is ethically and morally sourced – good for the body and the soul.
“We source our cocoa from neighbouring countries, like the Solomon Islands, so we can guarantee that it’s been harvested without the use of forced, child or trafficked labour,” he said.
At just 20-years of age and with a food science degree up her sleeve, Ms Pozzebon is now looking to the future.
She hopes to secure a job as a product development expert in food manufacturing.
“I want to develop more chocolates and continue experimenting with new flavours,” she said.
“I’m currently interning at Priestley’s Gourmet Delights in Brisbane.”
For those with a sweet tooth, you had better watch this space.
Food scientist, Sarah Pozzebon, from the University of Southern Queensland has teamed up with chocolate-maker, Trevor Smith (pictured), to create a healthier, darker, chocolate alternative.