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White Chocolate Raspberry Brittle Tested Recipe

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White Chocolate and Raspberry Brittle

White Chocolate Raspberry Brittle is great to nibble on or it can be used to decorate a cake or tart. This brittle is quite eye catching with its lovely swirls of ruby red raspberry sauce running through thin slivers of white chocolate. I especially like how the raspberry sauce gives a tangy jolt of flavor against the sweetest of the white chocolate.

Before you begin this White Chocolate Raspberry Brittle you need to make some raspberry sauce. This simply involves pressing the raspberries through a fine meshed strainer to remove their seeds, and then stirring in some white sugar. It has a wonderfully intense raspberry flavor that combines perfectly with the sweetest of white chocolate. 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. 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. As white chocolate is delicate and scorches easily, always melt it carefully in a heatproof bowl placed 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
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White Chocolate Raspberry Brittle: Line a baking sheet with parchment paper and set aside.

Press the raspberries through a fine meshed strainer to remove the seeds. Stir in granulated white sugar to taste. (You will need about 2 tablespoons of raspberry sauce.)

Melt the white chocolate in a stainless steel bowl placed 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 drizzle about two tablespoons of the raspberry sauce over the surface of the white chocolate. Using toothpick or bamboo skewer swirl the raspberry sauce 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 sauce is slightly sticky, so handle carefully.

Store in the refrigerator in an airtight container for several days. Preparation time 45 minutes.

White Chocolate Raspberry Brittle:

1/4 cup (60 ml) fresh or frozen unsweetened raspberries, thawed

8 ounces (240 grams) good quality white chocolate, coarsely chopped

 

 
 
     
 

 

 

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