Chocolate

Three of our chocolates (85%, 85% with orange peel and 99%) are made by a French cacaofévier, one of the few processors of cocoa beans in the world.

From the plantations of cacao plant and the processing of the raw material to its final result, chocolate is a great adventure where all the expertise and knowledge of the chocolatier are essential.

The quality of the chocolate on the market differs greatly.  It depends not only on the origin of the raw materials, but also on the recipe, the processing.  Serious controls and an obligation of quality are also important criteria for explaining the differences in quality, taste and price.

Our four chocolates are guaranteed pure cocoa butter with no added flavors and no soy lecithin.

The organic 70% dessert chocolate is made by a French chocolate maker.

Our chocolates have a high cocoa content – and a very low GI.
  • Dark chocolate 85% cacao solids  
  • Dark chocolate 99% cacao solids  
  • Dark chocolate with orange peel 85% cacao solids  
  • Organic dark chocolate dessert 70% cacao solids  

 

Montignac tip: in the weight loss phase, you can eat 2 pieces of Montignac dark chocolate every now and then in a M Gourmand meal or as a snack.

For more information on Montignac type of meals (M Carb, M Gourmand, M Light), please read FAQ n° 4 and n°5.

 
Online Montignac Shop

Chocolate mousse

M Gourmand (PL)

Serves 6 to 8
Preparation time: 25 minutes
Cooking time: 10 minutes
Refrigeration time: 5 hours

 

Ingredients
400g Montignac dark chocolate with 70 % cocoa solids
8 eggs
1/2 glass rum (70 ml)
4 teaspoons instant coffee
1 pinch salt

 

Break the chocolate into pieces and place in a bain-marie.

Make half a cup of very strong coffee and add to the chocolate, together with the rum.

Melt the chocolate in the bain-marie, stirring with a spatula. Separate the eggs and beat the whites, with a pinch of salt added, until they form stiff peaks.

Allow the chocolate to cool down a little in a large bowl and add the egg yolks, stirring briskly. Gently fold in the beaten egg whites, a little at a time, to obtain a smooth mousse.

Allow to set in the refrigerator for at least 5 hours before serving.

Suggestion: the addition of orange zest will add a delightful flavour to this mousse.

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