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

On Feb 7, 11:09*am, "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

The fat in it can go rancid. Less likely if it's kept/stored cool/cold.
\

John Kuthe...

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.

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

"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

On Mon, 7 Feb 2011 09:18:36 -0800 (PST), John Kuthe
> wrote:

>On Feb 7, 11:09*am, "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
>
>The fat in it can go rancid. Less likely if it's kept/stored cool/cold.

It's very rare that chocolate goes rancid, except for white
chocolate... kept dry at cool room temperature chocolate has about a
ten year shelf life... even if it develops a whitish film (bloom) it's
not in the least spoiled, that's just the cocoa butter migrating to
the surface. I think folks are going more than a little nuts with the
fercocktah expiration dates. Dark baking chocolate has like a twenty
year shelf life, even longer... if too much bloom develops that cocoa
butter can go rancid, but it can also be melted to reblend. I have a
big bar of dark Mexican chocolate in my kitchen cabinet for more than
thirty years, the kind used for Mexican hot chocolate, still perfectly
good. The only thing that needs an expiration date is a marriage
certificate.

On 2/7/2011 11:09 AM, 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
>
>
I used some last month that was about four years past its expiration
date, tasted okay to me. I don't think chocolate can spoil.

On Mon, 7 Feb 2011 12:09:23 -0500, 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

you past your expiration date? you got lotsa miles left after the wheel
replacements.

your pal,
blake

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

I'd suggest you visit the Baker's site for their take on their "best by"
dating. I'm not aware of anything that would make chocolate unsafe after
any amount of time at room temperature storage.

"blake murphy" > wrote in message
...
> On Mon, 7 Feb 2011 12:09:23 -0500, 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
>
> you past your expiration date? you got lotsa miles left after the wheel
> replacements.
>
> your pal,
> blake

Thanks! That's what I keep telling those nitwits who think I should slow
down.

Felice

On Mon, 7 Feb 2011 12:09:23 -0500, "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.
>
It doesn't smell musty? Use it. I just looked all over my can of
Ghiradelli unsweetened cocoa powder and didn't find an expiration
date, so it must not be crucial. I've been using a lot of it lately
and may even get to buy a new can after the next time I use it.

--

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

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.

On 2/7/2011 11:18 AM, John Kuthe wrote:
> On Feb 7, 11:09 am, > 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
>
> The fat in it can go rancid. Less likely if it's kept/stored cool/cold.
> \
>
> John Kuthe...

That's why my chocolate lives in the fridge.

On Mon, 7 Feb 2011 12:09:23 -0500, "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
>

The last Baker's chocolate we used about a week ago was a 225 gram
block with a BB date of Sept. 2008. It was just fine. We still have
several more 225 gram blocks with the same expiration date which we
will be used before we buy more.

Ross.

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

Go ahead and use it, unless it has been invaded by bugs. Your bigger problem
is the fact that it is Bakers....<G>

On Mon, 07 Feb 2011 14:04:44 -0600, George Shirley
> wrote:

>On 2/7/2011 11:18 AM, John Kuthe wrote:
>> On Feb 7, 11:09 am, > 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
>>
>> The fat in it can go rancid. Less likely if it's kept/stored cool/cold.
>> \
>>
>> John Kuthe...
>
>That's why my chocolate lives in the fridge.

Cold shortens the shelf life of chocolate... ideally chocolate should
be stored between 60ºF-70ºF, well wrapped (foil is best) in a dry
place where temperature remains constant. Cold and temperature
fluctuations cause the cocoa butter to migrate to the surface more
quickly and that bloom is what can go rancid.

In article >,
"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?

AFAIC, not much. Make a small batch of brownies, Fleece.
(Give 'em to your landlord if you're suspicious. :-)

> Sure it's a couple of years past its expiration date, but so am I.
>
> Felice

<snork>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
"Felice" > wrote:

> "blake murphy" > wrote in message
> > you past your expiration date? you got lotsa miles left after the wheel
> > replacements.
> >
> > your pal,
> > blake
>
> Thanks! That's what I keep telling those nitwits who think I should slow
> down.
>
> Felice


Tell the nitwits it's BECAUSE you don't slow down that you DON'T HAVE TO
slow down. Remind them to be glad they're not schlepping chicken soup
to you in The Home. When the undertaker comes for my sister, he's gonna
have to find her first.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

George Shirley wrote:

> That's why my chocolate lives in the fridge.

Bad idea unless you live in a very hot place. Moisture is the enemy of
chocolate. Just wrap it up well and store it at cool room temperature (under
70F). Or buy less or use more. How much do you have sitting around, anyway?