-
1
Special equipment: bone-shape chocolate molds
-
2
For the marzipan: In a food processor, blend the flour, confectioners' sugar and almond extract until a paste forms, then transfer to a piping bag and set aside.
-
3
For the jam: Pour 3/4 cup of the granulated sugar into a medium pot set over medium heat.
-
4
Add the raspberries and the lemon juice and mix together, then bring to a boil.
-
5
In a separate small bowl, mix the remaining 1/4 cup granulated sugar with the pectin to prevent clumping.
-
6
Once the fruit mixture comes to a boil, add in the pectin mixture and chile powder, and continue boiling for 15 minutes.
-
7
Remove from the heat and set aside to cool.
-
8
Transfer the cool jam to a piping bag.
-
9
Fill the chocolate molds with the melted chocolate and knock them carefully on a hard surface to release any air bubbles.
-
10
Pour out excess chocolate back into the bowl of melted chocolate.
-
11
Scrape the flat portion of the mold to clean off any excess chocolate.
-
12
Chill until the chocolate hardens.
-
13
Pipe a thin layer of the marzipan paste inside the center of the bone, and then a thin piping of raspberry red chile jam, leaving a little bit of space at the top.
-
14
Top with more melted white chocolate, then chill and unmold once set.
-
15
Serve cold or at room temperature.
