You can continue to bake with cocoa powder even past its expiration date, with little effect on flavor.

Melting chocolate in the microwave can be far less fussy than traditional stovetop methods.

A pinch of espresso powder can amplify chocolate flavor (without imparting a noticeable coffee presence).

Unopened chocolate should be stored in a zipper-lock bag in a cool, dry place (such as a kitchen cabinet or pantry).