Le Monkï

Made with Amatika 46%

A recipe from Chiharu Kaneko

5 steps

Makes 12 desserts. Plant-Based Recipe.

Recipe Step by Step



140g YUMGO plant based egg white

195g Confectioner’s sugar

30g Cocoa powder

110g Almond flour

50g Water

195g Sugar

Sift together the confectioner’s sugar and almond flour, then mix with half the Yumgo egg white.
Beat the remaining Yumgo egg white until stiff peaks form.Mix together the water and sugar, then whisk the resulting syrup as you heat it to 250°F (121°C).
Incorporate the hot syrup into the beaten whites.
Leave to cool for 5 minutes.Mix this preparation (split into 3 batches) with the sugar and almond flour.
On a baking tray, pipe the dough into 9cm long, 1.1cm wide strips.
Bake at 280°F (140°C) for approx. 15 minutes.


390g Oat milk

2g Jasmine tea

20g Cornstarch

22g Sugar

20g YUMGO plant based egg yolk

218g AMATIKA chocolate

4gOrange zest

Heat the oat milk to 175°F (80°C) and add in the jasmine tea.Leave to infuse for 15 minutes.
Mix together the cornstarch and sugar, then add in the milk (with the jasmine tea leaves sifted out).
Cook the cornstarch and sugar until a glossy paste forms.
Add in the chocolate and mix thoroughly.
Add the cold Yumgo egg yolk.
Use the orange zests as decoration.


85g NYANGBO Chocolate

68 g Plant-based butter alternative

38 g YUMGO plant based egg yolk

38 g Water

75 g Sugar

24 g Rice flour

26 g Cornstarch10gPotato starch

1g Baking powder

1g Salt

Melt the chocolate and plant-based butter alternative and add in the sugar, flour, starch, cornstarch, salt and baking powder.
Heat the Yumgo yolk and water to 105°F (40°C) and add them in.
Bake at 320°F (160°C) for approx. 25 minutes.


80 g Rice flour

10 g Cocoa powder

55 g Sugar

50 g Flora spread

58 g NYANGBO Chocolate

40 g Grape seed oil

65 g Ground roasted hazelnuts

3 g Salt

Mix together the rice flour, cocoa powder and sugar.
Add in the plant-based butter alternative.
Mix this preparation with the chocolate, oil and hazelnuts.
Bake at 355°F (180°C) for approx. 45 minutes.


295 g AMATIKA chocolate

368 g Plant-based cream alternative

10 g Orange blossom

Heat the plant-based cream alternative to 185°F (85°C), then mix it with the chocolate.
Once the mixture has cooled, add in the orange blossom.

Assembly and finishing

Cut a rectangle of crispy chocolate brownie about 1cm wide and 9cm long.

On each slice, apply a chocolate macaron half.Spread on some jasmine tea chocolate cream to a thickness of 1cm.

Next, cover with orange blossom whipped ganache.

Use a piping bag to pipe the rest of the ganache.

Sprinkle the dessert with the crisp and orange zest.

The Monki is ready to be enjoyed.