Ruby Jewellery Box

It's up to you.

10 detailed steps, from preparation to service.

1. Preparing the mold

   Turn the oven on at 170 °C in conventional oven setting (no fan). Tap the square paper mold, letting two sides protrude. Separately mince 250 g of dark chocolate, 100 g of milk chocolate and 30 g of white chocolate.

2. Melt the base

   Melt the dark chocolate with the 200 g of butter in a waterbath bowl. The bowl does not touch the simmering water. Stir, remove as soon as the mixture is smooth and leave to cool for 10 minutes so as not to cook the eggs.

3. Mixing the brownie

   Break the 4 eggs in a bowl, check the shells, then whip them with the 180 g of sugar. Incorporate the warm chocolate, then the 120 g of flour, the 60 g of ground hazelnuts and the pinch of salt in the spatula.

4. Cook and firm

   Pour into the mold and smooth. Cuis 32 to 35 minutes: the center should be taken but still flexible, with some wet crumbs on a blade, without liquid paste. Cool for 60 minutes, then refrigerate for 60 minutes to make cutting easier.

5. Detach the lid

   Remove the cold brownie. With a bread knife held horizontally, remove an upper slice 8 mm thick. Slide it completely on a flat spatula and then lay it flat next to it: the lid does not stand.

6. Digging the trunk

   In the remaining block, draw a square of 12 cm centered. With the tip of a knife and then a spoon, remove only 1.5 cm of crumb in this square; keep at least 1 cm of bottom and 3 cm of edge. Reserve the crumbs in a cup.

7. Making the ganache

   Heat the 70 ml of cream in a small saucepan until it starts to simmer. Pour over 100 g of milk chocolate, wait 1 minute and then mix from the center to the edges. Let thicken for 15 minutes at room temperature.

8. Filling the Treasure

   Spread the 90 g of jam at the bottom of the trough. Pour the ganache over it and distribute the 80 g of well drained pomegranate and the 40 g of cranberries: these fruits form the jewels, without hard candy or fake stones.

9. Draw the fittings

   Melt the 30 g of white chocolate gently in a bain-marie. With a small spoon, draw two single strips on the lid and a small square on the front of the box. Thick and slightly irregular lines are enough.

10. Serve the open chest

    Take 30 minutes in the refrigerator. Presents the trunk filled with its lid laid flat next to, slightly offset. Cut the edges and bottom together in nine parts; offer the crumbs reserved in the cup, with the dessert.