On Fri, 06 Jan 2017 07:55:35 -0700, U.S. Janet B. >
wrote:

>On Thu, 05 Jan 2017 20:01:14 -0500, Brooklyn1
> wrote:
>
>>On Thu, 5 Jan 2017 14:55:58 -0800 (PST), wrote:
>>
>>>This brand is not LABELED as being for baking - but the ingredients said only "chocolate mass." (Kind of odd.)
>>>
>>>It's cheap - $5.94 for 8.8 oz. Does anyone have any opinion as to the quality? (Amazon only has two reviews.)
>>>
>>>Here's an image:
>>>
>>>https://images-na.ssl-images-amazon....1L._SX355_.jpg
>>>
>>>(I've always wanted to make Spanish-style chocolate for dipping French bread in; it was as thick as pudding.)
>>>
>>>Lenona.
>>
>>I have some that I bought some 20 years ago, it's good for Mexican
>>style hot chocolate but not for much else. I bought it at a famous
>>Hispanic market on Long Island, Brentwood Market, I shopped there
>>practically every day, but they are no longer in business, the
>>neighborhood changed and they closed.
>>
>>Ingredients say 100% pure cocoa. Manufactured by S.C.S. de Jose Jesus
>>Restrepo & Cia. S. A. Manizales Product of Colombia. Weighs 8.6 oz. I
>>paid $1.59... that's what the label says.
>>It's been sitting in my cupboard all these years in a zip-loc, about
>>3/4 remaining, don't remember what I used it for. It's been sitting
>>all these years, forgot I had it until I saw your post. If you want
>>it I will be happy to mail it to you, give me a snail mail addy. If
>>you're interested I will give you my email addy. If the email addy
>>you have posted is working I already sent you an email... let me know
>>if you want it and where to send it.
>
>In general, chocolate has a shelf life of about 2 years. You just
>haven't been able to tell the difference. You know that 20 years is
>too long to keep a food stuff, right?
>http://www.eatbydate.com/other/sweet...piration-date/
>Janet US

Nothing at that site is true. Chocolate when properly stored can last
forever but with most commonly purchased commercial chocolates ten
years is a reasonable storage time. The white deposit that develops
on chocolate is called "bloom", it's the fat migrating to the surface
and is NOT spoilage, can be safely eaten.