"zxcvbob" > wrote in message
...

> 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

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