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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?

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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.

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