> 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.