352934 Wed Dec 20 00:04:44 -0800 2006 5 31 Home Cooking 0 2114517 Is there an expiry date for baker's chocolate? Wed Dec 20 00:04:44 -0800 2006 18056 Zengarden 1 2114532 I don't think so. Just keep it in a cool dry place and vow to bake more brownies. Wed Dec 20 00:07:54 -0800 2006 2114517 13150 babette feasts 2 2114595 And keep an eye out for "blooming" - a whitish coating on the chocolate - it's usually bad when that appears. Wed Dec 20 00:28:09 -0800 2006 2114532 10985 MMRuth 1 2114614 Blooming affects appearance only. It occurs when the cocoa butter melts a bit and migrates to the surface. Basically, it means the place you store your chocolate gets too warm sometimes (or that you haven't tempered it properly, if you're into candy making). Blooming has no effect on taste or edibility of chocolate. Google a few chocolate sites if in doubt on this issue. Wed Dec 20 00:32:38 -0800 2006 2114517 42933 PDXpat 2 2114627 Good to know - though I do think I've had some decent chocolate bars meant for eating that tasted off and had bloomed. Wed Dec 20 00:36:43 -0800 2006 2114614 10985 MMRuth 3 2117716 I think I know what you mean. I've seen some chocolate bars that had weird crumbly texture, and tasted strange. I think they'd been on the shelf for a very, very long time, or something strange had happened to them. Wed Dec 20 22:12:36 -0800 2006 2114627 42933 PDXpat