I have some Bakers brand unsweetened and semisweet baking chocolate
squares that have been in the back of the cupboard, (you know what I'm
doing today)
I can't find an expiration or use by date on the box. The paper on the
chocolate and the chocolate look as good as new but I know they have
to be a few years old. I checked the Bakers web site and found nothing
about expiration dates.
Could the chocolate have lost some of it's intergity? Does it "go bad"
or loose it's strength?

I'm getting ready to make the Texas Doodle Pie and don't want to ask
"Where's the chocolate?"

TIA for any ideas.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

wrote:
>
> Could the chocolate have lost some of it's intergity? Does it "go bad"
> or loose it's strength?

Baker's can't "go bad". It was made bad to start with.

"pavane" > wrote in
:

>
> > wrote in message
> ...
>|I have some Bakers brand unsweetened and semisweet baking chocolate
>| squares that have been in the back of the cupboard, (you know what
>| I'm doing today)
>| I can't find an expiration or use by date on the box. The paper on
>| the chocolate and the chocolate look as good as new but I know they
>| have to be a few years old. I checked the Bakers web site and found
>| nothing about expiration dates.
>| Could the chocolate have lost some of it's intergity? Does it "go
>| bad" or loose it's strength?
>|
>| I'm getting ready to make the Texas Doodle Pie and don't want to ask
>| "Where's the chocolate?"
>|
>| TIA for any ideas.
>
> It neither goes bad nor looses its integrity. It does not loose its
> strength. One of the constants of world war II C-Rations is that the
> chocolate bars are still good. Fear not.
>
> pavane
>
>
>

the only worry is chocolate mold...that's when the
chocolate turns white-ish.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Sun 04 May 2008 05:44:46p, hahabogus told us...

> "pavane" > wrote in
> :
>
>>
>> > wrote in message
>> ...
>>|I have some Bakers brand unsweetened and semisweet baking chocolate
>>| squares that have been in the back of the cupboard, (you know what
>>| I'm doing today)
>>| I can't find an expiration or use by date on the box. The paper on
>>| the chocolate and the chocolate look as good as new but I know they
>>| have to be a few years old. I checked the Bakers web site and found
>>| nothing about expiration dates.
>>| Could the chocolate have lost some of it's intergity? Does it "go
>>| bad" or loose it's strength?
>>|
>>| I'm getting ready to make the Texas Doodle Pie and don't want to ask
>>| "Where's the chocolate?"
>>|
>>| TIA for any ideas.
>>
>> It neither goes bad nor looses its integrity. It does not loose its
>> strength. One of the constants of world war II C-Rations is that the
>> chocolate bars are still good. Fear not.
>>
>> pavane
>>
>>
>>
>
> the only worry is chocolate mold...that's when the
> chocolate turns white-ish.
>

That's not usually mold, just a result of temperature and humidity, in
which it is harmless.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/04(IV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 6hrs 10mins
-------------------------------------------
Never drive a car when you're dead.
(Tom Waits)
-------------------------------------------

On Sun, 4 May 2008 20:35:53 -0400, "pavane" >
wrote:

>
> wrote in message ...
>|I have some Bakers brand unsweetened and semisweet baking chocolate
>| squares that have been in the back of the cupboard, (you know what I'm
>| doing today)
>| I can't find an expiration or use by date on the box. The paper on the
>| chocolate and the chocolate look as good as new but I know they have
>| to be a few years old. I checked the Bakers web site and found nothing
>| about expiration dates.
>| Could the chocolate have lost some of it's intergity? Does it "go bad"
>| or loose it's strength?
>|
>| I'm getting ready to make the Texas Doodle Pie and don't want to ask
>| "Where's the chocolate?"
>|
>| TIA for any ideas.
>
>It neither goes bad nor looses its integrity. It does not loose its strength.
>One of the constants of world war II C-Rations is that the chocolate
>bars are still good. Fear not.
>
>pavane
>
Thank you pavane.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 05 May 2008 00:44:46 GMT, hahabogus > wrote:

>"pavane" > wrote in
:
>
>>
>> > wrote in message
>> ...
>>|I have some Bakers brand unsweetened and semisweet baking chocolate
>>| squares that have been in the back of the cupboard, (you know what
>>| I'm doing today)
>>| I can't find an expiration or use by date on the box. The paper on
>>| the chocolate and the chocolate look as good as new but I know they
>>| have to be a few years old. I checked the Bakers web site and found
>>| nothing about expiration dates.
>>| Could the chocolate have lost some of it's intergity? Does it "go
>>| bad" or loose it's strength?
>>|
>>| I'm getting ready to make the Texas Doodle Pie and don't want to ask
>>| "Where's the chocolate?"
>>|
>>| TIA for any ideas.
>>
>> It neither goes bad nor looses its integrity. It does not loose its
>> strength. One of the constants of world war II C-Rations is that the
>> chocolate bars are still good. Fear not.
>>
>> pavane
>>
>>
>>
>
>the only worry is chocolate mold...that's when the
>chocolate turns white-ish.

None of that, thank you.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

Wayne Boatwright wrote:
>
> That's not usually mold, just a result of temperature and humidity,
> in which it is harmless.

Known in the business as fat bloom.

> wrote in message
...
>I have some Bakers brand unsweetened and semisweet baking chocolate
> squares that have been in the back of the cupboard, (you know what I'm
> doing today)
> I can't find an expiration or use by date on the box. The paper on the
> chocolate and the chocolate look as good as new but I know they have
> to be a few years old. I checked the Bakers web site and found nothing
> about expiration dates.
> Could the chocolate have lost some of it's intergity?

Chocolate has no integrity.

> ha scritto nel messaggio
...
>>"pavane" > wrote in
>>> > wrote in message
>>>|I have some Bakers brand unsweetened and semisweet baking chocolate
>>>| squares that have been in the back of the cupboard, (you know what
>>>| I'm doing today)
>>>| I can't find an expiration or use by date on the box. The paper on
>>>| the chocolate and the chocolate look as good as new but I know they
>>>| have to be a few years old. I checked the Bakers web site and found
>>>| nothing about expiration dates.
>>>| Could the chocolate have lost some of it's intergity? Does it "go
>>>| bad" or loose it's strength?
>>>|
>>>| I'm getting ready to make the Texas Doodle Pie and don't want to ask
>>>| "Where's the chocolate?"
>>>|
>>>| TIA for any ideas.
>>>
>>> It neither goes bad nor looses its integrity. It does not loose its
>>> strength. One of the constants of world war II C-Rations is that the
>>> chocolate bars are still good. Fear not.
>>>
>>> pavane
>>>
>>>
>>>
>>
>>the only worry is chocolate mold...that's when the
>>chocolate turns white-ish.
>
> None of that, thank you.
>
> koko

But bloom means absolutely nothing when cooking with chocolate. It's
unattractive on eating chocolate, but reintegrates when it's cooked. In
days past people ate delicious things that spent a year on a ship, months in
a warehouse and possibly more months in a wagon to get to them. That
mattered for oysters, but for things like chocolate and whole grains, it was
OK.

In article >,
hahabogus > wrote:

> the only worry is chocolate mold...that's when the
> chocolate turns white-ish.

It's called "bloom." It's not mold and it's not about safety.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

Wayne Boatwright wrote:
> On Sun 04 May 2008 05:44:46p, hahabogus told us...
>
>> "pavane" > wrote in
>> :
>>
>>>
>>> > wrote in message
>>> ...
>>>> I have some Bakers brand unsweetened and semisweet baking chocolate
>>>> squares that have been in the back of the cupboard, (you know what
>>>> I'm doing today)
>>>> I can't find an expiration or use by date on the box. The paper on
>>>> the chocolate and the chocolate look as good as new but I know they
>>>> have to be a few years old. I checked the Bakers web site and found
>>>> nothing about expiration dates.
>>>> Could the chocolate have lost some of it's intergity? Does it "go
>>>> bad" or loose it's strength?
>>>>
>>>> I'm getting ready to make the Texas Doodle Pie and don't want to
>>>> ask "Where's the chocolate?"
>>>>
>>>> TIA for any ideas.
>>>
>>> It neither goes bad nor looses its integrity. It does not loose its
>>> strength. One of the constants of world war II C-Rations is that the
>>> chocolate bars are still good. Fear not.
>>>
>>> pavane
>>>
>>>
>>>
>>
>> the only worry is chocolate mold...that's when the
>> chocolate turns white-ish.
>>
>
> That's not usually mold, just a result of temperature and humidity, in
> which it is harmless.
>
Yep. Some years back I was the route accounting supervisor for a vending
machine service. Refunds on the route sales tickets for chocolate went
waaay up in the summer due to people constantly asking for refunds because
the chocolate candy bars had turned "white". There was nothing wrong with
the chocolate, it had simply been exposed to heat and humidity in transit.
People didn't understand that. But then, the company was too cheap to have
more than a couple of refrigerated trucks in the fleet. (Said company went
out of business around 1995.)

I don't think bakers chocolate has a problem with temperature. Not sure
about humidity.

Jill

On Mon, 5 May 2008 00:15:08 -0400, "cybercat" >
wrote:

>
> wrote in message
.. .
>>I have some Bakers brand unsweetened and semisweet baking chocolate
>> squares that have been in the back of the cupboard, (you know what I'm
>> doing today)
>> I can't find an expiration or use by date on the box. The paper on the
>> chocolate and the chocolate look as good as new but I know they have
>> to be a few years old. I checked the Bakers web site and found nothing
>> about expiration dates.
>> Could the chocolate have lost some of it's intergity?
>
>Chocolate has no integrity.
>

i thought it was chocolate *eaters* who had no integrity.

'have some chocolate, little girl?'

your pal,
blake