For the filling, combine 10% of the sugar with the pectin.
Combine the red raspberry variegate, apple juice concentrate and water in a kettle and bring to a boil.
Slowly, sprinkle in the pectin/sugar mixture. Heat gently, stirring constantly until the mixture comes back to a boil.
Add the granulated sugar and tapioca syrup; cook to 225°F and remove from heat and whisk in citric acid.
Transfer to plastic container and refrigerate until completely cool and set.
To coat, microwave or melt chocolate confectioners coating over a double boiler until fluid.
Deposit chocolate into molds, then invert over a bowl and pour out
excess, tapping gently. Scrape excess chocolate off with bench scraper.
Tap the molds gently against a hard surface to remove any air bubbles. Refrigerate immediately for 7 minutes.
Pipe room temperature filling into chocolate filled molds, leaving 3 mm of headspace.
Ladle melted chocolate over the mold to cap each piece; remove excess chocolate with a bench scraper.
Refrigerate the chocolates for 10 minutes, then pop out of molds and package.