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