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 wild grown cacao from the Tranquilidad 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 organically grown beans. 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.
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!
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.
Dense, salty and sweet. This dark 70% chocolate ganache is laced with pink Murray river salt flakes and takes on the characteristics of fudge.
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.
SALTED ALMOND BUTTER
Roasted Almond butter ganache & pink murray river salt.
Soft blackberry gel and dark blackberry ganache. Both sweet and tart notes linger in this jewellike chocolate.