Saving old chocolate
I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom.
From experience, I know that it won't melt right, and has a tendancy to be a bit grainy if used as-is. Is there something that I can do to revive it?
If there isn't, are there recipes where it the bloom isn't a problem?
(and before you say 'crush it up and put it over ice cream' ... I thought of that, but I can't eat dairy)
Best Answer
I don't know of a way to revive old chocolate, however you can use them in applications where baking isn't necessary, like refrigerator cookies, rice crispy treats, or cereal bars.
Keep in mind that these things will only be as good as the ingredients, so if your chocolate doesn't taste good it's best to chuck it.
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Can you revive old chocolate?
Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth.Can you eat chocolate 2 years out of date?
Best before dates for dark chocolate products tend to be over 2 years, and you can normally eat the chocolate for up to 3 years past this if stored properly. Most resources state that milk chocolate can last approximately 1 year, but take this with a pinch of salt.What can I do with old chocolate?
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.How do you preserve chocolate for years?
As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.Super Quick Video Tips: How to Fix Seized Chocolate
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Answer 2
What exactly goes wrong when you try to melt it? To the best of my knowledge, this really is the only recourse you have: chocolate blooms when the fat and/or sugar separates, and melting it all down is the only way (as far as I know) to incorporate everything back together.
The only recipes where bloom might not be a problem (and that don't involve melting it down) are the recipes where you don't mind (or can't taste) grainy, solid pieces of chocolate. I'd really just try melting it (in butter or some other liquid, if that helps) and seeing how it turns out in a cake.
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