Butter the brioche slices generously. Too much is still not enough. Place into a baking dish and cook on a low heat (140°C) for about an hour until golden and dry but very buttery all through. Cool completely and chop into large chunks. This can all be done before you begin the actual chocolate bar.
Polish your chocolate moulds well, using either a soft cloth or a piece of cotton wool. Set aside.
Melt 300g of the ruby preferably in a plastic bowl, using half power in your microwave (450W) for around 5 minutes. Take bowl and out and stir it with a spat-ooh-lah-lah! Press the chocolate pieces that are not melted to melt. Return to the microwave for about 2 minutes.
Add the 100g and stir until completely melted. This will take some time and you need to be quite vigorous with the stirring.
Add the chopped up brioche and then divide chocolate between the moulds. Bang the moulds on the bench to level. Push chocolate into the corners of the moulds until you are happy. Press a few freeze dried raspberries or sieve with some freeze dried powder. Leave on the bench for about 5 minutes. Transfer to the fridge for a further 5 minutes. They will drop out easily.
Keep in the fridge or wrap separately as gifts. They will keep well out of the fridge unless you are tempted!
If you are anti microwave, you can follow the tempered chocolate method that is a video on the Insider Club. More info? tenina.com/join