HELP! Chocolate expiration date?
Felice
baking chocolate, and all I have on hand is some Baker's that expired in
February 2009. So what can go wrong with unsweetened baking chocolate that's
been sitting quietly in my pantry for two years?
Sure it's a couple of years past its expiration date, but so am I.
Felice
John Kuthe
The fat in it can go rancid. Less likely if it's kept/stored cool/cold.
\
John Kuthe...
Dave Smith
Instant or cooked? Not that it would make much difference. I wouldn't
worry. Probably the worst thing that would happen would be that it has
clumped up and will have to be broken up and be harder to mix with the milk.
zxcvbob
It may have a chalky "bloom" to it and not look real pretty -- until
it's melted, then it'll be fine. Or if it's left in the pantry *too*
long the moths will find it (but that will be obvious when you open
it) I really don't think the cocoa butter will go rancid (ever), it's
just like coconut oil only moreso.
Go for it! :-) I used some Baker's chocolate this weekend that I
don't know how old it was. I'll check the box for an expiration date
when I get home.
-Bob
Felice
"zxcvbob" <zxc...@charter.net> wrote in message
news:8raorb...@mid.individual.net...
Don't bother letting me know about your chocolate's expiration date -- by
the time you get home it will be too late!
It looks fine so I'm going with it. If you never hear from me again, you'll
know to toss all the expired chocolate in your pantry.
Felice
Brooklyn1
It's very rare that chocolate goes rancid, except for white
chocolate... kept dry at cool room temperature chocolate has about a
ten year shelf life... even if it develops a whitish film (bloom) it's
not in the least spoiled, that's just the cocoa butter migrating to
the surface. I think folks are going more than a little nuts with the
fercocktah expiration dates. Dark baking chocolate has like a twenty
year shelf life, even longer... if too much bloom develops that cocoa
butter can go rancid, but it can also be melted to reblend. I have a
big bar of dark Mexican chocolate in my kitchen cabinet for more than
thirty years, the kind used for Mexican hot chocolate, still perfectly
good. The only thing that needs an expiration date is a marriage
certificate.
George Shirley
date, tasted okay to me. I don't think chocolate can spoil.
blake murphy
you past your expiration date? you got lotsa miles left after the wheel
replacements.
your pal,
blake
Pete C.
I'd suggest you visit the Baker's site for their take on their "best by"
dating. I'm not aware of anything that would make chocolate unsafe after
any amount of time at room temperature storage.
Felice
"blake murphy" <blakepm...@verizon.net> wrote in message
news:160f2tkfl9x4f.s...@40tude.net...
Thanks! That's what I keep telling those nitwits who think I should slow
down.
Felice
sf
wrote:
It doesn't smell musty? Use it. I just looked all over my can of
Ghiradelli unsweetened cocoa powder and didn't find an expiration
date, so it must not be crucial. I've been using a lot of it lately
and may even get to buy a new can after the next time I use it. ;)
--
Today's mighty oak is just yesterday's nut that held its ground.
sf
I don't think she's talking about hot cocoa mix, she talking about the
unsweetened cocoa you use for baking.
George Shirley
That's why my chocolate lives in the fridge.
Ross@home
wrote:
>On an impulse, I want to make a chocolate pudding that calls for unsweetened
The last Baker's chocolate we used about a week ago was a 225 gram
block with a BB date of Sept. 2008. It was just fine. We still have
several more 225 gram blocks with the same expiration date which we
will be used before we buy more.
Ross.
Janet
Go ahead and use it, unless it has been invaded by bugs. Your bigger problem
is the fact that it is Bakers....<G>
Brooklyn1
Cold shortens the shelf life of chocolate... ideally chocolate should
be stored between 60�F-70�F, well wrapped (foil is best) in a dry
place where temperature remains constant. Cold and temperature
fluctuations cause the cocoa butter to migrate to the surface more
quickly and that bloom is what can go rancid.
Janet
> That's why my chocolate lives in the fridge.
Bad idea unless you live in a very hot place. Moisture is the enemy of
chocolate. Just wrap it up well and store it at cool room temperature (under
70F). Or buy less or use more. How much do you have sitting around, anyway?