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1
For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot.
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2
Add the raspberries and a splash of lemon juice and mix it together.
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3
Bring to a boil.
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4
In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping.
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5
Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes.
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6
Remove the mixture from the heat and set aside to cool.
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7
For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering.
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8
Place the chopped chocolate in a large bowl.
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9
Pour the hot cream over the chopped chocolate and gently whisk to combine.
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10
Make sure that all of the chocolate has melted into the cream and the mixture is very smooth.
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11
Once the chocolate is melted, add the butter and whisk until well mixed.
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12
Your ganache should be very smooth and shiny.
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13
Let the ganache cool to room temperature.
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14
To assemble: Line a plastic bonbon mold with the tempered chocolate.
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15
Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam.
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16
Place the red chili chocolate ganache into a piping bag.
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17
Fill the rest of the mold, and top with more tempered chocolate.
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18
Place the mold in the refrigerator and let it set for about 20 minutes.
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19
Once the chocolate is fully set, carefully unmold and enjoy.
