Peanut-Butter-And-Jelly Cups

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7 1/2 ounces white chocolate, chopped

1/4 cup heavy cream

1 tablespoon light corn syrup

3/4 cup smooth peanut butter

1 teaspoon kosher salt

1 1/2 pounds bittersweet chocolate, chopped and tempered (see Note)

Fifty 1 1/4-inch-wide, sturdy foil cups

2/3 cup seedless raspberry jam

Maldon salt, for garnish

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