Line a cookie sheet with parchment paper.
Melt the white chocolate in a double boiler.
Using a spatula, spread the white chcolate in a 10 square on the parchment paper.
Evenly drizzle the raspberry puree over the white chocolate.
Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
Let the brittle sit at room temperature for 2-3 hours or until firm.
Cut the brittle into the desired size pieces and remove the parchment paper.
Handle carefully as the puree will be slightly sticky.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	162.81 Kcal (682 kJ)
Calories from fat	81.65 Kcal
		% Daily Value*
Total Fat	9.07g	14%
Cholesterol	5.95mg	2%
Sodium	25.52mg	1%
Potassium	81.08mg	2%
Total Carbs	19.23g	6%
Sugars	19.23g	77%
Protein	1.7g	3%
Vitamin C	0.3mg	0%
Calcium	56.4mg	6%

Amount Per 100 g
Calories	280.82 Kcal (1176 kJ)
Calories from fat	140.83 Kcal
		% Daily Value*
Total Fat	15.65g	14%
Cholesterol	10.27mg	2%
Sodium	44.01mg	1%
Potassium	139.86mg	2%
Total Carbs	33.16g	6%
Sugars	33.16g	77%
Protein	2.93g	3%
Vitamin C	0.5mg	0%
Calcium	97.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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