White Chocolate Raspberry Brittle Recipe With Picture

This brittle is nice to eat alone or as a decoration on a plated dessert. Just white chocolate and raspberry puree (sauce) are needed to make this delicious candy. As white chocolate is delicate and scorches easily, always melt it carefully in a heatproof bowl over a saucepan of simmering water. You will also notice that once it sets it will still be on the soft side. This is because white chocolate does not contain chocolate liquor so it does not set as firmly as dark chocolate.

You can make your own raspberry puree with frozen unsweetened raspberries and white sugar. It does take a little time to make but its sweet tart taste combines wonderfully with the sweet white chocolate.

Officially white chocolate cannot be called "chocolate" because it does not contain chocolate liquor. Good white chocolate contains cocoa butter, sugar, milk solids, vanilla, and lecithin. Make sure when buying white chocolate that it contains cocoa butter as some inferior brands contain vegetable fat.

White chocolate is ivory-colored (white chocolate made with vegetable fat is white-colored) and is rich and creamy. Its sweet and subtle flavor complements other ingredients in baking.

Line a baking sheet with parchment paper and set aside.

Melt the white chocolate in a stainless steel bowl over a saucepan of hot water, making sure that the water does not touch the bottom of the pan. Stir until smooth. Watch carefully as white chocolate burns easily. Remove from heat, and using an offset spatula, spread the chocolate into a 10 inch (25 cm) square on the prepared baking sheet. With a spoon evenly drizzle the raspberry pur?/font>e over the surface of the white chocolate. Using toothpick or bamboo skewer swirl the raspberry pur?/font>e through the chocolate to get the desired design.

Let the chocolate brittle set at room temperature for 2 to 3 hours or until firm. Cut the brittle into the desired shape and size pieces and then peel the parchment paper off the brittle. The raspberry puree is slightly sticky, so handle carefully.

Store in the refrigerator in an airtight container for several days.

Adapted from Four-Star Desserts by Emily Luchetti

8 ounces (200 grams) white chocolate, coarsely chopped

2 tablespoons Raspberry Pur?/font>e, at room temperature

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