What to do with Expired Chocolate

Whenever we go grocery shopping, it is always smart to check expiration dates before adding stuff to the cart. Some foods are meant to be eaten immediately, while some are to be stored for long periods, so we shall purchase accordingly. Luckily, expired chocolate is one of the foods that normally works well past its expiration date. I doubt that something as delicious as chocolate gets forgotten, but I suppose accidents happen. I personally never neglect any sweet assets, because I identify it as a White Collar Crime.

Defective products and items at the brink of expiration are usually offered at discounted rates, and it’s a jackpot when you get some fine chocolate bars for half (or less) the original price. Now that you think about it, most chocolates display a ‘Best Before’ date, which is not exactly a deadline for its consumption. It is in fact the ideal time limit for eating the chocolate, while it’s composition and taste are preserved. Most chocolates are perfectly edible even after a few months beyond their prescribed date of expiry.

Is expired chocolate bad for you?

If your chocolate has been sitting stale for a year or more, it may or may not have gone bad. Chocolate that contains milk, fruit/nuts, or similar organic ingredients is likely to rot more quickly, as compared to pure/dark chocolate. Dairy and fruity substances are prone to bacteria and become rancid. On the contrary, pure/dark chocolate has almost no room for water activity, so bacterial growth is prohibited. How you store your chocolate can also predict its life; saving it from moisture and heat is the key.

Keep your chocolate air tight, i.e. in its original packing, or a sealed jar. Placing it is a pantry is preferred to storing it in a refrigerator. Although the low temperatures of a fridge will prolong its life, the moisture can cause condensation and promote microbial development. Chocolate that has gone through a lot of temperature fluctuations might ‘bloom’. You may have noticed light brown or white spots over old chocolate; it may also appears like a thin layer or coating.

The brown coating indicates that the cocoa butter has seeped to the surface (fat bloom), which gives a greasy feel. A white powdery coating signifies a sugar bloom, which typically appears when a chocolate melted and condensation occurred. Any chocolate that has bloomed shall taste a bit off, though it is still not in bad shape. Such chocolate is not ideal for eating as it is, but you can always use it in cooking or baking; you can also make a syrup, chocolate garnish, or cake icing.

Chocolates containing dairy elements will probably taste disgusting after six months from expiry, so if a year or more has gone by, I would advise you to get rid of it. You can always test it before throwing, i.e. by odor and taste. If it smells funny, chances are it will taste worse, but do both to be sure. The reek and appalling taste of expired milk chocolate cannot be disguised in cooking or baking either.

Expired chocolate will not make you sick, as long as it tastes fine. I have never heard of a person who died of chocolate, so you are good to go. All things aside, how can you not remember having a stash of chocolate somewhere at home? Eat it fresh and let happiness into your life.

Author Bio

John Adams is a lifestyle blogger who loves sharing his personal opinions and experiences. He enjoys travelling for his love for nature and wildlife. He is also very adventurous when it comes to food; he is always eager to try exotic dishes in strange places, and then recreate them (with a twist) at home.