The full range of Medita Chocolates have been carefully designed by three Michelin star trained pastry chef Catherine Hill. To ensure we continue to create high quality chocolates we have established partnerships with award-winning local producers. Medita proudly sources from Zokoko which is an Australian producer of artisan chocolate. They source high quality cacao from all over the world including heirloom varieties from the Alto Beni region of Bolivia. Zokoko support organic farmers with direct trade and produce bean-to-bar chocolate with delicate citrus and honey notes. Our local coffee roaster Zest supplies us with beautiful micro-plot Ethiopian Suke Quto, a variety bursting with red fruit. We are very passionate about engaging with local Australian producers.
All flavours in our handmade chocolates come from natural ingredients, we do not use essential oils, artificial flavours or preservatives. As our chocolates are made with all fresh ingredients, we recommend consuming them within a few days. But not to worry, that shouldn't be a problem.
Our chocolates are free from gluten, soy, refined cane sugar and dairy. Using only the best plant-based ingredients creates very pure and bold flavours in our chocolates as they are not masked by any cream or excess sweetness. We recommend savouring them slowly and enjoying every bite!
ALTO BENI SINGLE ORIGIN
Alto Beni is a cacao growing region of Bolivia which produces high quality organic heirloom varietals. Only cacao from Alto Beni is used in this chocolate to showcase the delicate citrus and honey notes.
VANILLA & SEA SALT HEARTS
An explosive liquid caramel scented with vanilla and laced with sea salt is encapsulated in a beautiful tempered red chocolate shell with gold flick. Perfect for Valentines Day.
Fresh raspberries blended with dark 70% chocolate ganache and freeze dried raspberry pieces.
Soft passionfruit gel and dark 70% chocolate passionfruit ganache. Made with fresh Australian grown passionfruit.
Roasted macadamia butter is made in-house, then blended into a dark 70% chocolate ganache . Partnered with a perfectly roasted whole organic Australian macadamia.
Caramelised hazelnut praline made in-house is ground down into a smooth paste and blended into our 70% chocolate ganache. Partnered with a perfectly roasted whole hazelnut.
Dense, salty and sweet. This dark 70% chocolate ganache is laced with pink Murray river salt flakes and takes on the characteristics of fudge.
Marco polo tea from French tea house Mariage Freres is a beautiful black tea scented with berries and flowers. We infuse this tea into our dark Zokoko ganache for a burst of summer.
RUM & VANILLA
Our signature 70% Zokoko ganache is infused Organic Fairtrade Belize Rum crafted from molasses and Mexican Vanilla. Inspired by the French 'Canelé' pastry and created specially for Father's Day.
Locally sourced extra virgin olive oil with notes of butter and pepper is blended with 70% Zokoko chocolate creating an elegant silky texture.
Veuve Clicquot champagne combined with out 70% Zokoko chocolate to create a luscious and decadent ganache.
A striking chocolate with a restrained sweetness. Three origins of Vanilla come together in this intensely aromatic ganache.
Our signature 70% Zokoko ganache, pink murray river salt & a perfectly roasted Australian almond.
Soft blackberry gel and dark blackberry ganache. Both sweet and tart notes linger in this jewellike chocolate.