Felice wrote:
> On an impulse, I want to make a chocolate pudding that calls for unsweetened
> 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
>
>

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