his 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 purée
over the surface of the white chocolate. Using toothpick or bamboo skewer
swirl the raspberry purée
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.
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his 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.
