On Mon, 07 Feb 2011 12:21:38 -0500, Dave Smith
> wrote:

> On 07/02/2011 12:09 PM, 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.
>
> 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.

I don't think she's talking about hot cocoa mix, she talking about the
unsweetened cocoa you use for baking.

--

Today's mighty oak is just yesterday's nut that held its ground.