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.
For the jam: Pour 3/4 cup of the granulated sugar into a medium pot set over medium heat. Add the raspberries and the lemon juice and mix together, then bring to a boil. In a separate small bowl, mix the remaining 1/4 cup granulated sugar with the pectin to prevent clumping. Once the fruit mixture comes to a boil, add in the pectin mixture and chile powder, and continue boiling for 15 minutes. Remove from the heat and set aside to cool.
Transfer the cool jam to a piping bag.
Fill the chocolate molds with the melted chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out excess chocolate back into the bowl of melted chocolate. Scrape the flat portion of the mold to clean off any excess chocolate. Chill until the chocolate hardens. 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. Top with more melted white chocolate, then chill and unmold once set. Serve cold or at room temperature.