Medita Chocolates was established in December 2016 and provides fine handcrafted chocolates which are gluten-free, dairy-free, soy-free and refined sugar-free. With a strong focus on local and high quality fresh ingredients, our aim is to create beautiful, decadent chocolates that can be enjoyed by everyone.
Catherine Hill, founder of Medita Chocolates, has always had a strong passion for food. In 2013 she finished her apprenticeship under Donovan Cooke at The Atlantic and Neil Perry’s Rockpool Bar and Grill, then travelling on to London to work under Clare Smyth at Restaurant Gordon Ramsay. After spending 3 years working and interning in prestigious kitchens, Catherine returned to Melbourne with a vision to create elegant boutique chocolates with a quality to match the acclaimed kitchens where she developed her skills.
Catherine felt it was of the utmost importance that Medita Chocolates was as allergen friendly as possible, free from gluten, dairy, soy and also making the range completely vegan. Refined sugar is also not found in Medita Chocolates, all our invert syrups, caramels, pralines and fresh fruit puree’s are made in house from scratch.
Our recipe is based on the ganaches Catherine learned while interning in 3 Michelin starred Paris restaurants. Striving to achieve the best flavours and textures, only the highest quality ingredients are used, including fresh Australian passionfruit, organic Australian macadamia’s and locally grown and pressed olive oil.
At Taste you will experience the vibrant flavours of Medita Chocolates in our individual chocolates, ganache-filled bars and ganache pots. We hope you enjoy indulging with Medita Chocolates at Taste.
“I just wanted to tell you that I tried your chocolates (every single flavour) and they are the most beautiful chocolates I’ve ever tasted/experienced!! Your work is incredible and the flavours and textures are so delicate, smooth and vibrant. Thank you for adding these gorgeous chocolates to the vegan playing field. I truly appreciate your amazing work.”
