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Max De Génie Fondant Au Chocolat IG28 - Chocolate Fondant
Max De Génie Fondant au Chocolat IG28 is a gluten-free and chocolate cake mix with a 50% reduced sugar content and a low glycemic index.
The Max De Génie team worked for several months with the talented pastry chef Anna of Les Belles Envies to develop a gourmet recipe that shares the values of both brands - the result is this extraordinary mix for making a healthy cake!
Are you in the middle of reduction and you have a delicious chocolate cake melting on the plate? We have a solution! With Max de Génie's gluten-free chocolate fondant mix, you can indulge yourself and satisfy all your chocolate cravings!
Max De Génie Fondant au Chocolat IG28 is made from a subtle, organic and fair trade dark chocolate with enough sweetness to melt when tasting this delicious dessert. It's naturally gluten-free and low on the glycemic index to satisfy sweet cravings without feeling guilty.
The mix is IGC labeled for a controlled glycemic index of 28 and no refined sugars, with the addition of French lupine flour, a legume rich in protein and fiber, which is an extremely desirable part of crop rotation as it contributes to soil biodiversity.
What is IGC?
It is a label certifying that the product has been tested and guarantees a very low glycemic index (<30). On the packaging you will find guidelines on the glycemic index of the finished dough depending on what additives you use (there are 2 options for preparing the dough, one contains more eggs, the other more butter)
Max De Génie Fondant au Chocolat chocolate cake mix has a natural, organic composition, you will not find sugar or sweeteners among its ingredients, it is sweetened only with naturally sweet nectar from coconut palm buds, which is characterized by a much lower glycemic index than sugar, and the sweetness itself is pure, without sweet aftertaste.
The most important information about the Max De Génie Fondant Au Chocolat mix:
- low-carbohydrate
- sugar content reduced by 50%.
- 30% lower sweetness
- great, natural, simple composition
- easy preparation
- no added white/refined sugar
- no gluten
- no artificial sweeteners
- without polyols
- no fillers
- no artificial flavors
- without soy
- easy and quick to prepare, just add eggs, milk and butter
Nutrition Facts
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Max De Génie Organic Fondant au Chocolat Gluten Free And Added Sugar Free - a mix for preparing a gluten-free, low-carbohydrate chocolate cake without the addition of refined sugar
Net Weight: 340g
Ingredients: dark chocolate** (cocoa mass*, coconut sugar*, cocoa butter*), coconut bud sugar*, gluten-free flour mix (almond*, lupine*), cocoa*.
* ingredients of organic origin
Allergens: lupine, almonds; may contain gluten and peanuts
Nutritional values in 100g of ready dough: energy value 401.0kcal / 1677.0kJ, fats 27.9g (including saturated fats 15.8g), carbohydrates 21.9g (including sugars 19.8g), fiber 6.9g, protein 12.5g, salt 0.1g
Producer: Made in France for Max De Génie, 17 rue Joachim Du Bellay, 78540, Vernouillet
Distributor: Guiltfree.pl K.Warda-Poniecka, Wola Gołkowska
Storage: store in a dry place, in a tightly closed container at a temperature of 15°C - 25°C, out of direct sunlight, away from sources of intense odors.
Preparation:
Prepare additionally 4 eggs, 120g of butter or 120g (130ml) of refined vegetable oil with a neutral smell (coconut, sunflower, rapeseed)
Preheat the oven to 180C fan-assisted, place the tray in the middle of the oven.
Melt the butter (or coconut oil) over low heat in a saucepan until it becomes liquid. Gently stir the mixture into the saucepan until the chocolate is completely melted.
Remove the pot from the heat and let it cool for 2-3 minutes. Add the eggs (it is important that the content of the pot is not too hot, so that the eggs do not curdle and cook!). Stir again.
Grease a round form with a diameter of 21 cm and sprinkle with flour, pour the dough into it (you can also use baking paper).
Check that the oven is preheated to 180C and bake for 10 minutes and not a minute more (this is the key to success). If you use smaller moulds, e.g. muffin moulds, shorten the baking time to 5-6 minutes
The fondant after taking it out of the oven will still be pouring and IT SHOULD BE, but it will solidify after it cools down.