Since I've started writing this blog, I've accumulated more chocolate than the average human should ever have. I try to keep an eye on the expiration dates so I can review things before they go bad.
But I'm noticing that lots of my bars have no expiration dates. What the hell? Let me show you why this is a problem:
Look at these pictures. Look at that fluffy, creamy filling. I wanted to review these bars last week. But look at them:
Is that creamy? Fluffy? Moussey? No. It looks old, stale, dried out. The chocolate seemed okay, but the fillings did not live up to the billing. I thought at $6.00 a piece these were a complete rip off. BUT I didn't know if it was because they were old or because they were just not good. They carried no expiration date. They could have been made five years ago for all I know. I think anything that is edible should have an expiration date or a best by date. Or, as my friend Carl Weaver of the National Confectioners Association suggested, a production date.
Bloom is another problem. Chocolate cannot handle rapid changes in temperature.
It still tasted great. And, interestingly enough, the other Baci had no bloom. Go figure. They were in the same box!
More bloom. No expiration date. Bloom has more to do with handling than time, but...
Bloom looks so bad it's hard to get past it. The chocolate tastes fine, but looks bad.
I just want an expiration date. I know it won't save me from bloom, but it will make me feel better.
I think we should get the Naked Cowboy on this immediately.