Mix the small portion of sugar with the yellow pectin. Whisk this mixture into the raspberry puree in 3-4 additions. DO NOT allow the mixture to fall below 50ºC or the pectin will begin to set, which is irreversible. Increase the pan temperature to 135ºC.
Once all of the pectin-sugar mix has been incorporated, increase the pan temperature to 150ºC. Add the glucose, and allow the mixture to return to a rapid boil. When the glucose has fully integrated, add the large portion of sugar in two additions. Bring the mixture to 103ºC using the thermometer.
When the mixture reaches its final temperature of 103ºC turn the unit off and add the chocolate. Take care to whisk thoroughly so that the chocolate does not separate out. Add the alcohol and acid mixture. Working quickly and carefully, incorporate the liquids and move to cast the mixture into an appropriately sized mould.