It does not matter what foodstuff we are talking about, whether it is a bottle of cheap acetum or a packet of fine cocoa powder, whenever it comes to spoilage and term of use, this appears to be the greatest point of concern for any home chef! Naturally, with baking soda, it is all...
I just used like 2 year old chocolate chips because they didn't taste bad (although they look white-ish, or kinda dry-ish on the outside, it's a good brand, one is 50% and the other like 75% cocoa) for baking some chocolate cookies, the part that goes melted with butter worked ...