Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes.
Remove the mixture from the heat and set aside to cool.
Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering.
Place the chopped chocolate in a large bowl.
Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny.
Let the ganache cool to room temperature.
To assemble: Line a plastic bonbon mold with the tempered chocolate.
Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam.
Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate.
Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy.
