There are limits, TP. And year old chocolate is beyond the limit. It must have tasted like old cardboard.
Sometimes I find $20, that is always fun. Or a debit card I thought I lost. That is frustrating.
Old chocolate can often be rejuvenated by heating it up and re-cooling it.
Old chocolate can often be rejuvenated by heating it up and re-cooling it.
Old chocolate can often be rejuvenated by heating it up and re-cooling it.
wouldn't this change the texture.
black tar heroin
black tar heroin
was this Demik's jacket ?
Don't steal from Demik, he a gang banger.
black tar heroin
was this Demik's jacket ?
Don't steal from Demik, he a gang banger.
Of course it was his jacket.
And to top it off, I've heard he's Mexican...legal citizenship hasn't been confirmed either...shhhhh
It would. Chocolate in chocolate bars is tempered to become hard. If you reheat it and cool it without using the to the right temperatures and so on then the chocolate will either be too soft or it will get light streaks.Old chocolate can often be rejuvenated by heating it up and re-cooling it.wouldn't this change the texture.
Today.. I found a whole entire chocolate bar in an old coat pockets..YOU WOT M8 you gonna eat chocolate after watermelon curse? :p
Expired by only 11 months... I ates yea.. so what... I'm poor...Show Image(http://www.cute-factor.com/images/smilies/onion/154218d4.gif)Show Image(http://rs237.pbsrc.com/albums/ff233/12AnimeFan12/Other/Emoticons/OnionHead24.gif~c200)
wouldn't this change the texture.
wouldn't this change the texture.
If it is a bar, you can lay it on a warm surface (perhaps 10-20 degrees warmer than room temperature, like the stove that you turned off half an hour ago) for a little while, then refrigerate it to firm it up again. The texture will be different, and the surface may be a bit oily, but it will taste good again and not have that chalkiness that is unpleasant.
I found $50 in $2 bills in my grandfather's coat wool coat inside pocket about a year after he passed when I was a kid. Still have 'em.
$50 bill (weirder to me than $2 bills for sure). It was 4am at the end of a party so I took my friends out for chicken fried steaks at the 24hr diner nearby
wouldn't this change the texture.
If it is a bar, you can lay it on a warm surface (perhaps 10-20 degrees warmer than room temperature, like the stove that you turned off half an hour ago) for a little while, then refrigerate it to firm it up again. The texture will be different, and the surface may be a bit oily, but it will taste good again and not have that chalkiness that is unpleasant.
Hrrrmmmmmm........ I heards that there is an entire science behind managing the size of microcavities/air pockets during the chocolate formation..
Nothing better than finding money youve forgotten in a coat pocket hahaha
There are limits, TP. And year old chocolate is beyond the limit. It must have tasted like old cardboard.
Sometimes I find $20, that is always fun. Or a debit card I thought I lost. That is frustrating.
I'm pretty sure the design spec is +/- 9 months from expiration (such that it won't be poisonous and kill you)
I feel fine... "for now"Show Image(http://textemoticons.net/wp-content/uploads/2012/12/th_aji.gif)
Old chocolate can often be rejuvenated by heating it up and re-cooling it.
I concur with fohats method.
The wife found car keys that had been missing for 3 days in the fall when the temp was going up and down.