As a baker, you may have wondered, "Does baking chocolate go bad?" Like any other food, it will eventually spoil if stored improperly. The good news is that baking chocolate may last very long if kept correctly.
The cocoa solids and butter that make it give it its other name, unsweetened chocolate. It's often used in desserts that ask for a deep chocolate flavour but want to use something other than sugar. You may get baking chocolate in bars or blocks in varying cocoa solids percentages.
When does baking chocolate go bad, and how can you tell? Some of the warning indicators are:
Appearance:
The look of chocolate will be the first indicator that it has gone bad. The chocolate can lose its sheen, take on a greyish hue, or even acquire white or grey blotches. "Bloom" happens when chocolate is exposed to moisture or temperature fluctuations.
Smell:
A rotten or sour odour indicates badness in your baking chocolate.
Taste:
A sour or bitter flavour indicates that the chocolate has gone bad and should not be used.
Preventions
Keep your baking chocolate in a cool, dry area out of direct sunlight and away from any heat sources to extend its shelf life. It should be kept at 60–70 degrees Fahrenheit (15–21 degrees Celsius). Don't put it in the fridge since it will collect moisture and condense, making it bloom.
Don't simply toss out baking chocolate because it's gone bad. Hot chocolate, chocolate sauce, and other recipes that don't call for melted chocolate may still be made using this. If it is moldy or smells funny, you should toss it and get a new bar.
Baking chocolate has a shelf life, although you can extend it significantly by careful storage. Never use chocolate that doesn't look, smell and taste right, and store it properly to ensure it lasts as long as possible.