You should be fine. My experience has been that it is the milk fats that will turn. White chocolate has the shortest shelf live. I can keep that for at least a year if kept dry, dark and cool. Dark can be kept for years.
Couverture Shelf Life
I have a block of Callebaut 70% dark couverture which shows an expiry date of late Aug 2011. Also a block of Callebaut 56% dark with the same date. They have been stored in a cool room in containers. What's the general rule for using chocolate that is over its expiry date? What about others like white and milk chocolate?
updated by @sue-casey: 04/14/15 19:38:23
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• 7 years ago
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• 7 years ago
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