Lemon Whoopies (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
150 g soft butter 140 g caster sugar	Mix butter and sugar till fluffy.
1 egg 1 egg yolk 1 tsp vanilla extract zest of 1⁄2 lemon	Add and mix briefly.
280 g self-raising flour 125 ml milk	Alternately add the flour 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
230 g soft butter 200 g icing sugar	Mix until everything is blended.
685 g white chocolate Callebaut® Select W2NV 1/2 lemon juice	Add the melted chocolate and gradually add the lemon juice. Mix at high speed till fluffy.
Callebaut® chocolate pencils Rubens CHD-PC-13989	Spread a large dollop of filling on the lower half of the whoopie and place the upper part on top. Decorate with a chocolate pencil.