21 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
healthy baking
comfort foods
chocolate recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

White Chocolate Raspberry Brittle Tested Recipe

Printer Friendly Page

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
Related Recipes You May Like

Buttercrunch Toffee

Chocolate Marshmallow Fudge

White Chocolate Candy Bars

White Chocolate Haystacks

 Peanut Brittle

Pumpkin Seed Brittle

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

 

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC