FOOD Can You Eat Expired Chocolate?

BigFootsCousin

Molon Labe!
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Fair Use-
Story by Stacey Lastoe • 1d


Check the chocolate for signs of spoiling, but it’s probably just fine.

Milk chocolate, dark chocolate, white chocolate, semi-sweet chocolate, bittersweet chocolate—when it comes to chocolate there are many different types. Some chocolate is used primarily in baking, and couverture chocolate is typically of a higher quality because its base is cocoa butter. Big brand chocolate or mass-produced choclate often contains oil and sugar as well as cocoa butter solids to help cut costs.

The Equestrian Hotel’s Executive Pastry Chef Yohann Le Bescond says that as a rule, chocolate doesn’t really expire. This is because the fat present in chocolate—high quantities of cocoa butter in the high-quality stuff and cocoa butter plus oil and sugar in more mass-produced chocolate—is “incredibly stable.”

Meet The Expert​

  • Yohann Le Bescond is the Executive Pastry Chef at The Equestrian Hotel in Ocala, Florida.
Chocolate lasts a long time. Dark chocolate has a shelf life of about two years if unopened and stored properly (more on best chocolate storage practices later). Other chocolate types, such as milk and white, will remain good for a year or closer to six months once opened.

“The difference between big brands and covertures is really the quality of the chocolate you’re buying–the less sugar and oil, the better,” says Le Bescond.

Check The Chocolate​

Chocolate has a long shelf life due to its stable ingredient base. This means that even chocolate that has developed a bloom, or white dust, as long as it still smells like chocolate and isn’t giving off any funny odors, it’s fine to eat or bake with.

Chocolate Bloom Is Not Mold​

Chocolate bloom is the white-like layer that sometimes appears on the surface of chocolate. There is sugar bloom—a result of exposure to humidity—and fat bloom—a result of temperature fluctuations.

Although people sometimes mistake bloom for mold, the white or gray coating is not mold and will not impact the taste of the chocolate. In short, chocolate bloom may not be pretty, but it is not an indication that the chocolate has gone bad.

Tips For Storing Chocolate​

Store chocolate in a cool, dry, and dark environment, advises Le Bescond, adding that “When storing truffles, which contain fillings, between 65 and 68 F is ideal, with less than 55% humidity.”

Avoid storing chocolate in the fridge because it can lead to unwanted moisture on the bar. That said, if you happen to live in a very warm or humid environment, you can store wrapped chocolate in the fridge, but be sure to let it come to room temperature before eating it.

When To Throw Chocolate Away​

If the chocolate has been stored properly, there’s no reason to throw it out. Remember that good dark chocolate has a shelf life of two or more years if left unopened, so unless you have reason to believe the chocolate has gone bad—if it doesn’t smell right or looks like something is off—rest assured that chocolate is just fine to eat or bake with.

The higher the cocoa butter content, the longer the chocolate will last, but even an unopened bar of Halloween chocolate is typically fine past its expiration date.

Frequently Asked Questions​

Does chocolate get moldy?

Solid chocolate bars rarely grow mold. The white layer or bloom that appears on some chocolate is not mold. And unless you are exposing your chocolate to water and a lot of humidity, you don’t have to worry about mold.

Do add-ins like fruit and nuts affect the shelf-life of chocolate?

Nuts and dried fruits affect the shelf life of chocolate but only slightly, says Le Bescond. They release humidity which impacts the chocolate, but proper storage of chocolate containing these ingredients will result in a longer shelf life.

Does refrigeration make chocolate last longer?

Chocolate should not be kept in the refrigerator. It does best in a cool, dark environment such as a cupboard or pantry. You want to avoid moisture and changes in temperature, says Le Bescond, and you also want to avoid having odors from strong-smelling foods in your fridge permeate the chocolate.
 

Sozo

Insignificant Contributor
In 1989 I was rummaging through some of my dads stuff from his military days and found several sealed C-rations from the early 60's.
I ate the chocolate and crackers, but let my buddy have the turkey and dressing. I wasn't about to try that.
The chocolate and crackers were fine, and my buddy never got sick from the 30 year old turkey.
 

Texican

Live Free & Die Free.... God Freedom Country....
I had a new large bag of Russel Stover individual bagged sugar free chocolate candies that had turned white on the outside and I called Russel Stover and they said that the candy was ok and sent me a coupon for a free large bag. Ate the white covered chocolate candy and it was ok.

Chocolate can last a long time.

If you are concerned, take a small bite to see if it still tastes like chocolate.

Also, most food products have a Best By Date which means after this time the product may loose some taste and nutrients. We have eaten food years past the Best By Date without any complications.

Texican....
 

zeker

Has No Life - Lives on TB
^^LINK^^
Fair Use-
Story by Stacey Lastoe • 1d


Check the chocolate for signs of spoiling, but it’s probably just fine.

Milk chocolate, dark chocolate, white chocolate, semi-sweet chocolate, bittersweet chocolate—when it comes to chocolate there are many different types. Some chocolate is used primarily in baking, and couverture chocolate is typically of a higher quality because its base is cocoa butter. Big brand chocolate or mass-produced choclate often contains oil and sugar as well as cocoa butter solids to help cut costs.

The Equestrian Hotel’s Executive Pastry Chef Yohann Le Bescond says that as a rule, chocolate doesn’t really expire. This is because the fat present in chocolate—high quantities of cocoa butter in the high-quality stuff and cocoa butter plus oil and sugar in more mass-produced chocolate—is “incredibly stable.”

Meet The Expert​

  • Yohann Le Bescond is the Executive Pastry Chef at The Equestrian Hotel in Ocala, Florida.
Chocolate lasts a long time. Dark chocolate has a shelf life of about two years if unopened and stored properly (more on best chocolate storage practices later). Other chocolate types, such as milk and white, will remain good for a year or closer to six months once opened.

“The difference between big brands and covertures is really the quality of the chocolate you’re buying–the less sugar and oil, the better,” says Le Bescond.

Check The Chocolate​

Chocolate has a long shelf life due to its stable ingredient base. This means that even chocolate that has developed a bloom, or white dust, as long as it still smells like chocolate and isn’t giving off any funny odors, it’s fine to eat or bake with.

Chocolate Bloom Is Not Mold​

Chocolate bloom is the white-like layer that sometimes appears on the surface of chocolate. There is sugar bloom—a result of exposure to humidity—and fat bloom—a result of temperature fluctuations.

Although people sometimes mistake bloom for mold, the white or gray coating is not mold and will not impact the taste of the chocolate. In short, chocolate bloom may not be pretty, but it is not an indication that the chocolate has gone bad.

Tips For Storing Chocolate​

Store chocolate in a cool, dry, and dark environment, advises Le Bescond, adding that “When storing truffles, which contain fillings, between 65 and 68 F is ideal, with less than 55% humidity.”

Avoid storing chocolate in the fridge because it can lead to unwanted moisture on the bar. That said, if you happen to live in a very warm or humid environment, you can store wrapped chocolate in the fridge, but be sure to let it come to room temperature before eating it.

When To Throw Chocolate Away​

If the chocolate has been stored properly, there’s no reason to throw it out. Remember that good dark chocolate has a shelf life of two or more years if left unopened, so unless you have reason to believe the chocolate has gone bad—if it doesn’t smell right or looks like something is off—rest assured that chocolate is just fine to eat or bake with.

The higher the cocoa butter content, the longer the chocolate will last, but even an unopened bar of Halloween chocolate is typically fine past its expiration date.

Frequently Asked Questions​

Does chocolate get moldy?

Solid chocolate bars rarely grow mold. The white layer or bloom that appears on some chocolate is not mold. And unless you are exposing your chocolate to water and a lot of humidity, you don’t have to worry about mold.

Do add-ins like fruit and nuts affect the shelf-life of chocolate?

Nuts and dried fruits affect the shelf life of chocolate but only slightly, says Le Bescond. They release humidity which impacts the chocolate, but proper storage of chocolate containing these ingredients will result in a longer shelf life.

Does refrigeration make chocolate last longer?

Chocolate should not be kept in the refrigerator. It does best in a cool, dark environment such as a cupboard or pantry. You want to avoid moisture and changes in temperature, says Le Bescond, and you also want to avoid having odors from strong-smelling foods in your fridge permeate the chocolate.
my grandmother would give us kids, chocolate

it always had the white bloom on it

some were even caved in.

all was from WW2

later, she gave me smokes

5 pcks, with red cross on the label

soon as you tried to light the smoke

it disintegrated

VERY DRY.

and I always got the batchelor's button, in the christmas cake. :shk:
 

zeker

Has No Life - Lives on TB
In 1989 I was rummaging through some of my dads stuff from his military days and found several sealed C-rations from the early 60's.
I ate the chocolate and crackers, but let my buddy have the turkey and dressing. I wasn't about to try that.
The chocolate and crackers were fine, and my buddy never got sick from the 30 year old turkey.
yrs ago I borrowed my dad's coat to go hunting

in the pocket was an eat more choc bar

it was quite brittle, but tasted good

later, when I told dad, he said he hadn't wore that coat in 7 yrs.

eat more is the choc bar of choice for hunting.

it doesn't melt and has lotsa peanuts for quick pick-me-up.
 

LightEcho

Has No Life - Lives on TB
Yes, expired chocolate is very bad. If you had it for more than 2 weeks, it is most certainly bad. It is a hazardous waste. Pack it up in a plastic sealed bag and send it all to me so I can .... properly dispose it.
 

greysage

On The Level
I worked in a chocolate factory during the 90's. Some of the product sat unwrapped for months, collecting dust, before it was packaged and put in the system.
 

Mushroom

Opinionated Granny
Who has chocolate long enough to hit expiration?...hummmm...the things this board comes up with to make a body think,,.lol
I do. I buy the big bags of chocolate chips (yes I know it's not the best) and put in jars and vacuum seal. Had some for 10 years and still edible. I eat them when I crave sugar. It's amazing how few help. I like to eat them with nuts or sunflower seeds. It's like mini candy bars. Nuts store quite a while like that, too.
 

PghPanther

Has No Life - Lives on TB
I worked in a chocolate factory during the 90's. Some of the product sat unwrapped for months, collecting dust, before it was packaged and put in the system.
Well if we want to go down this path I have a story for everyone.

.......have you ever heard of a candy bar made in Pgh, PA called a "Clark Bar"???...........it was like kinda of like a Butterfinger.

Anyway, my dad was a huge candy bar eater...............but he never ever ate a Clark bar and always passed them up or refused to eat them.

So one day I asked him why?

He said when he was in school they took a field trip to the Clark candy bar factory (at the time on the North side of Pittsburgh) and he said there were all these big vats of melted chocolate around out in the open and every one working their chewed tobacco but he never saw any spittoons or other areas where they would spit out their saliva and figured............vats of melted chocolate?................chewing tobacco?..............oh well.

So he never ate them...........
 
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Jeanmar53

Senior Member
I'll throw in free shipping to take all that expired chocolate off your hands. And I personally guarantee the safe disposal
of this horrendous toxin.
 

Bumblepuff

Veteran Member
in florida we store EVERYTHING in the refrigerator or freezer

PEOPLE TOO​
1703692109978.png

"Yep. Just be sure you got a backup generator in case the power goes out from storms, hurricanes, or forgettin' to pay your
electric bill. Also, never ever store any chocolate above the bodies, because if your frig and freezer get too warm inside, the
chocolate's gonna melt, and most folks around here don't care much for long pig chocolate fondue. Hint: use Tupperware."​
 

packyderms_wife

Neither here nor there.
my grandmother would give us kids, chocolate

it always had the white bloom on it

some were even caved in.

all was from WW2

later, she gave me smokes

5 pcks, with red cross on the label

soon as you tried to light the smoke

it disintegrated

VERY DRY.

and I always got the batchelor's button, in the christmas cake. :shk:
The trick with the smokes was to put them in a sealed container with a damp cloth, they rehydrate quickly
 

Bumblepuff

Veteran Member
The trick with the smokes was to put them in a sealed container with a damp cloth, they rehydrate quickly​
1703693871901.png

"If'n ya don't wanna bother with that, just crumble up the tobacky and sniff it like snuff, and if'n ya got bloom on yer
choclit, scrape some off and blend it with yer tobacky. Snort enuff of that, and you'll be kickin' sideways like a donkey."​
 

AlfaMan

Has No Life - Lives on TB
That's why we go nuts at the Russell Stover outlet store in northern PA when we go there. I know the stuff won't expire, and it's good chocolate for mere pennies on the dollar.
Took a bunch to the GA meetup of TB2K last October, it was pretty popular. And who would turn down good chocolate? It's always a crowd pleaser!
 

workhorse

Veteran Member
Wait someone had chocolate long enough for it to expire?? Unheard of in our household. The only one that almost made it was some bakers but wife made a glaze for a cake out of that.
 

Ractivist

Pride comes before the fall.....Pride month ended.
I was told by a chocolate engineer, that one just double boils the chocolate and the bloom goes away. Put in pan and then put pan in boiling water. No direct fire. It does not go bad, may separate, that's all. Love me some c.
 

john70

Veteran Member
View attachment 452327

"Yep. Just be sure you got a backup generator in case the power goes out from storms, hurricanes, or forgettin' to pay your
electric bill. Also, never ever store any chocolate above the bodies, because if your frig and freezer get too warm inside, the
chocolate's gonna melt, and most folks around here don't care much for long pig chocolate fondue. Hint: use Tupperware."​

We take the air conditioner for granted, but imagine what life would be like without it.

Once considered a luxury, this invention is now an essential, allowing us to cool homes, businesses, hospitals, data centers, laboratories and other buildings vital to our economy and daily lives. In fact, air temperature is so important to us that 48 percent of all energy consumption in American homes is a result of cooling and heating, according to the Energy Information Administration

.

Like most important breakthroughs, modern commercial and residential air conditioning technology is a result of a series of advancements by scientists and inventors who challenged themselves to come up with creative solutions to problems of the day. Scroll through our interactive timeline above and read on to learn about some of the key milestones in air conditioning history.

The Evils of High Temperatures

In the 1840s, physician and inventor Dr. John Gorrie of Florida proposed the idea of cooling cities to relieve residents of "the evils of high temperatures." Gorrie believed that cooling was the key to avoiding diseases like malaria and making patients more comfortable, but his rudimentary system for cooling hospital rooms required ice to be shipped to Florida from frozen lakes and streams in the northern United States.

To get around this expensive logistical challenge, Gorrie began experimenting with the concept of artificial cooling. He designed a machine that created ice using a compressor powered by a horse, water, wind-driven sails or steam and was granted a patent for it in 1851. Although Gorrie was unsuccessful at bringing his patented technology to the marketplace -- primarily due to the death of his chief financial backer -- his invention laid the foundation for modern air conditioning and refrigeration.

Wrinkled Pages, Revolutionary Solution

The idea of artificial cooling went stagnant for several years until engineer Willis Carrier took a job that would result in the invention of the first modern electrical air conditioning unit. While working for the Buffalo Forge Company in 1902, Carrier was tasked with solving a humidity problem that was causing magazine pages to wrinkle at Sackett-Wilhelms Lithographing and Publishing Company in Brooklyn.

Through a series of experiments, Carrier designed a system that controlled humidity using cooling coils and secured a patent for his "Apparatus for Treating Air,” which could either humidify (by heating water) or dehumidify (by cooling water) air. As he continued testing and refining his technology, he also devised and patented an automatic control system for regulating the humidity and temperature of air in textile mills.

It wasn't long before Carrier realized that humidity control and air conditioning could benefit many other industries, and he eventually broke off from Buffalo Forge, forming Carrier Engineering Corporation with six other engineers.

Public Buildings Get Cool

At the St. Louis World's Fair in 1904, organizers used mechanical refrigeration to cool the Missouri State Building. The system used 35,000 cubic feet of air per minute to cool the 1,000-seat auditorium, the rotunda and other rooms within the Missouri State Building. It marked the first time the American public was exposed to the concept of comfort cooling. A big breakthrough in comfort cooling technology came in the 1920s, when Americans flocked to movie theaters to watch Hollywood stars on the silver screen.

Early cooling systems for public theaters were essentially heating systems modified with refrigeration equipment that distributed cold air through floor vents, resulting in hot, muggy conditions at upper levels and much colder temperatures at lower levels, where patrons sometimes resorted to wrapping their feet with newspapers to stay warm. In 1922, Carrier Engineering Corporation installed the first well-designed cooling system for theaters at Metropolitan Theater in Los Angeles, which pumped cool air through higher vents for better humidity control and comfort throughout the building.

In May 1922 at Rivoli Theater in New York, Carrier publicly debuted a new type of system that used a centrifugal chiller, which had fewer moving parts and compressor stages than existing units. The breakthrough system increased the reliability and lowered the cost of large-scale air conditioners, greatly expanding their use throughout the country.

Bringing Cooling Home

Despite advancements in cooling technologies, these systems were too large and expensive for homes. Building off refrigeration technology, Frigidaire introduced a new split-system room cooler to the marketplace in 1929 that was small enough for home use and shaped like a radio cabinet. However, the system was heavy, expensive and required a separate, remotely controlled condensing unit. General Electric's Frank Faust improved on this design, developing a self-contained room cooler, and General Electric ended up producing 32 similar prototypes from 1930 to 1931.

Around this same time, Thomas Midgley, Albert Henne and Robert McNary of General Motors synthesized chlorofluorocarbon (CFC) coolants, which became the world's first non-flammable refrigerating fluids, substantially improving the safety of air conditioners. However, the chemicals would be linked to ozone depletion decades later and were eventually phased out by governments all across the globe after the Montreal Protocol in the 1990s. Hydrofluorocarbons (HFCs), which don't destroy the ozone, gain popularity but are eventually linked to climate change. Recent breakthrough research by the Energy Department's Building Techologies Office and Oak Ridge National Laboratory is resulting in new refrigerants and technologies that are less harmful to the planet.

Home cooling systems got smaller after H.H. Schultz and J.Q. Sherman filed a patent for an air conditioning unit that could be placed on a window ledge. The units hit the market in 1932 but were not widely purchased due to their high cost.

Engineer Henry Galson went on to develop a more compact, inexpensive version of the window air conditioner and set up production lines for several manufacturers. By 1947, 43,000 of these systems were sold -- and, for the first time, homeowners could enjoy air conditioning without having to make expensive upgrades.

By the late 1960s, most new homes had central air conditioning, and window air conditioners were more affordable than ever, fueling population growth in hot-weather states like Arizona and Florida.
Air conditioning is now in nearly 100 million American homes, representing 87 percent of all households, according to the Energy Information Administration.

Efficiency Standards Drive Improvements

As air conditioning use soared in the 1970s, the energy crisis hit. In response, lawmakers passed laws to reduce energy consumption across the board, setting the stage for the Energy Department’s Appliance and Equipment Standards Program, which establishes a single federal energy efficiency standard for air conditioner manufacturers rather than a patchwork of state-by-state standards.

Since 1992, the Energy Department has issued conservation standards for manufacturers of residential central air conditioners and heat pumps. The initial standard is expected to net about $29 billion in energy bill savings from 1993 to 2023. The standard passed in 2006 is anticipated to result in around $70 billion in energy bill savings from 2006 to 2035 and avoid more than 369 million metric tons of carbon dioxide emissions, equivalent to the annual greenhouse gas emissions of about 72 million cars.

The program has already driven huge efficiency improvements in new air conditioning technology that has helped consumers save energy and money. In fact, new air conditioners today use about 50 percent less energy than they did in 1990.

The Future of Air Conditioning

In addition to appliance standards, the Energy Department’s Emerging Technologies Program within the Building Technologies Office supports applied research and development that makes air conditioning more efficient and sustainable.

Right now, the program is working on the next big thing in air conditioning: non-vapor compression technology, which doesn't use HFCs that harm the environment, ushering in a new era of cooling. It’s estimated that non-vapor compression technologies could reduce energy consumption by 50 percent.

Learn more about the Energy Department’s efforts to improve the energy efficiency and reduce the environmental impact of air conditioning technologies
 

Orion Commander

Veteran Member
My Dad was born in 1910. A young man during the great depression. With 12 children he was expected to work for board and room. He told me that to afford chocolate he waited until it went white in the store window as it was cheaper. But it tasted fine.
 
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