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The scheme is a programme where students set up and run a real business. Each team creates its own product or service and brings it to market.

The boysenberry and kawakawa chocolate is gluten and sugar free and come in milk and dark varieties.

Students mixed the peppery flavour of New Zealand's native kawakawa tree with boysenberries for their chocolate. Kawakawa is often used in herbal teas.

The chocolate is gluten and sugar free and comes in milk and dark varieties.

Team managing director Amanda Chen says "native to New Zealand" inspired the flavour.

"Because there wasn't a tea-infused chocolate in New Zealand we thought the flavours would work really well," she says.

The team want to market their invention to tourists coming to New Zealand because it will "showcase New Zealand's tastes".

But as with any business project there are challenges. Finding kawakawa suppliers was one of the main obstacles, Chen says. Selling the chocolate at events isn't easy either but it's all part of the learning experience.

"We're students so we're unexperienced but we're learning lots."

One of the best parts of the project so far is seeing the chocolatiers in action, she says.

Most of the team want to study business when they leave school and all say they've enjoyed working on the Young Enterprise Scheme.

They aren't sick of chocolate - just yet.

Article courtesy of Stuff