Coconut Dream Whoopie (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Cake

Ingredients	Preparation
115 g soft butter 210 g dark sugar	Mix butter and sugar till fluffy.
1 egg 3 ml vanilla extract	Add and mix briefly.
200 g self-raising flour 60 g Callebaut® cocoa powder CP pinch of salt	In a seperate bowl, mix the flour, cocoa powder and salt.
240 ml milk	Alternately add the dry ingredients and the milk until everything is blended.
Line a baking tray with baking paper. Put the batter into a piping bag, snip the bottom edge off and pipe onto the baking tray in small circles of 4 cm, leaving some space around each, since they run out a bit during the baking. Bake at 150°C for about 10 to 12 minutes till done.

Ingredients	Preparation
300 g Callebaut® Tintoretto Coconut FNF-L0040CO 2 tbsp coconut slivers 1 tbsp milk	Beat the coconut filling and the milk at high speed till smooth. Add the coconut slivers and mix briefly.
Pipe a thick layer of filling onto the lower part of the whoopie and place the upper part on top. Press lightly and roll the sides through the coconut slivers.