The issue is that chocolate in jam(as opposed to cocoa) doesn't follow U.S. canning standards. It's the fat and the dairy that're the issue. White chocolate would be even less acceptable than dark. I'd be concerned that white chocolate might turn out oily integrated into a preserve. I'm not sure how you'd retain the delicate character. That being said, the raspberries are high-acid and there's plenty of sugar, so if I chose to BWB and shelve, I wouldn't agonize about it. I'm wasn't sure about the source of your disappointment. Are you disappointed with the flavor once cooled or the set? What can happen with preserves is they end up being cooked over a long period and they thicken but they don't really "set"; as a result of the slower process the flavor is less fresh. This can be a real problem with some stoves and pans. Just less-than-ideal conditions. Because of the chocolate and the de-seeded puree the set in this preserve is a bit more problematic anyway. Generally you can cook to about 218-219 for a sauce. One benefit of refrigeration is you can achieve things not possible with canning. So I'm imagining this raspberry preserve soft-set, cooled and thick but still pourable (think curds) and layered in a slender jar. Raspberry preserve, chocolate ganache, raspberry preserve, chocolate ganache, etc. White chocolate would be especially pretty. It would make a lovely gift great for poundcake, ice cream, whatever. Or just sneaking out spoon-by-spoon a bit at a time. Carol

Nope I dont believe it had gone bad. I've had trouble melting "chips" too - they seems to have a stabilizer or something in them so they keep their shape when other chocolate would have melted. When I've successfully melted white chips in the past, I microwaved them on super low until they just started to soften, then let them sit for a moment or two, there seems to be residual heating, then stir them around again and heat on super low again. Hope that helps! Alexa

I live in the seacoast area of NH - Portsmouth/Durham/Dover area. I have two 10 oz.cans of Ghiradelli Natural Unsweetened Cocoa powder in my pantry. I bought them at Hannaford. There's a new Hannaford near the UNH campus in Durham, close to Dover/Durham exit. There's one close to Spaulding Tpk. Exit 9 in Dover. There are 2 Hannafords a little further north in Rochester. It's worth checking their site to see if there's one closer to you. I purchased my tins a few months ago. I presume Hannaford still carries it, but will check when I go shopping today and report back. I keep it on hand to make hot chocolate. We have an ice rink in our back yard in winter and it's a treat the skaters always look forward to. It has a much richer chocolate flavor than the mixes, and I like being able to adjust the level of sweetness. Good stuff!

>.This would barely be a guest house for similar era East Coast Gilded Era mansions.>> Who cares? Those mansions aren't homes, they're nouveau riche statements. Vulgarity and excess was the rule for them. Yeah, air conditioning is pretty much unneeded in most parts of the Bay Area. The last two weeks it's been in the low 70's (I live within a few miles of Piedmont on the same side of the hills) with comfortable 65/70% humidity. Forecasted to last for at least another 10 days before we get one of our classic four-day heat spells that come and go. After growing up in hot humid summers and long dreary winters, you couldn't pay us to live anywhere but the West Coast nowadays. As close to ideal weather as one can get. Polarfleece: the clothing of choice in the SF Bay Area, winter OR summer. LOL!