Out of date chocolate

jaybee

Whaaat???? I've never heard of out of date chocolate :rolleyes: :eek:

moggins

It never lasts long enough in our house to go out of date

lipidicman

We have very strong will power - I gave up coffee for 8 months (to see if it was giving me headaches - then it became a determination thing, it wasnt the caffeine it was my glasses!) - we also eat a lot of fruit and have cut right back on sugary things.

Also, the chocolate we have left is the really sweet cheapo stuff (C**bury and G*laxy) and we just like really strong dark chocolate now -more cocoa, less vegetable fat and sugar - and it is better as you eat much less of it as the flavour is so intense. I make a 100 g bar last a week and the other day on the ferry I saw a woman pig a 200g bar of milk chocolate in like 5 minutes - it made me feel sick

I am going to try the shredded wheat thing - but I only have bitesize so I hope the strands are long enough. I also have bran flakes and I think these might be good

culpepper

We used some melted to line a bunny mould, then filled the chocolate shell with icecream one year.
My kids still talk about it. It was a shame to cut it up
You could dip marshmallows in it,or bananas on lolly sticks,or coat raisins in it ,or use it to cover a cake.

lipidicman

mmmmnn raisins - hadnt thought of making my own - might be a bit messy though! - do you do them individually on cocktail sticks!

culpepper

yes my daughter did some after easter when we had some spare choc from making eggs.stick a cocktail stick in a raisin,dip in choc,stick the cocktail stick in a lump of plasteciene ,do next one etc,nice for littleuns to do.doesnt need to be messy.

Smiley_Mum

I don't think much can go wrong with chocolate, the white marks/bloom on it is just sugar. I'd use it for cooking, it should be fine.

Dark chocolate is best, the higher the cocoa solids the better and there is less additives etc in it too. I like the Lindt and Sprungli bags of single squares, and I have one every so often and savour the taste. A lot of chocolate, like many things these days contains hydrogenated oils and fats which our bodies can't process. So, stick with the high cocoa solid stuff for a treat, like a fine wine.

lipidicman

I couldnt agree more with Smiley's post!

lipidicman

rchddap1 wrote:

I made some chocolate nests for easter. Simply substitute cornflakes for crushed up Shredded wheat. For a change I also tried making them with white chocolate....

I went with muesli as I had some around - not quite as crunchy as I would have liked but the nuts, dried banana and raisin bits are great - they might be better with a little syrup to make them a bit 'sticky' with an additional chocolate layer on top

lipidicman

Attempt two was even better - bran flakes and raisins in milk chocolate pressed and cut into squares - lovely. Next time I am going to put a dark chocolate layer on top with more raisins.

Right, off to find a recipe for chocolate tiffins......