Yes, unsweetened chocolate can go bad in two ways:
1) Developing chocolate bloom (safe to eat, just unattractive)
2) Developing mold (Don't eat)
You will know instantly just by looking at it if either of these two problems has affected your Baking Chocolate.
Otherwise, baking chocolate will keep indefinitely, though it will lose its characteristic chocolatey flavor and scent over time, eventually becoming tastless (though still edible) after a year or two. For good results, it's recommended that you not keep baking chocolate longer than 6 months, for although it will begin to lost flavor sooner than that, unless you are a connoisseur or baking for a connoisseur, it's not very noticable.
The best way to store your chocolate, baking or otherwise, is in a cool, dry place away from heat or light. Storing in the refrigerator is not recommended as chocolate will absorb any nearby scents, affecting flavor. Additionally, refrigerating or freezing good-quality chocolate will negatively affect the quality of the chocolate, not to mention will most likely also cause your chocolate to bloom.
Powdered milk plus vanilla is closest equivalent of unsweetened cocoa powder. Those are the flavoring agents in white chocolate; the other ingredients give it the chocolate like texture. However, powdered milk will probably alter the texture of your recipe more than cacao powder will, so it may be a better idea to simply use vanilla. To get some other ideas look at the ingredients in a white chocolate cocoa mix.
It takes a long time for them to go stale or rancid, but they will dry out and get harder. Doesn't mean they are bad, just takes more milk to get them down.
You can use unsweetened chocolate instead of semi-sweetened chocolate in a cake recipe, but you need to consider why you want to do so. If you're thinking of health benefits, the difference will be negligible. If it's just that you only have unsweetened chocolate, go ahead. Remember, when you use a recipe for the first time it's always best to follow that recipe as closely as possible. Once you've tasted the first results, you can tweak the ingredients around to suit you if you cook it again.
melt the whole pack then put it in the ice trays and freeze them there you go mini choclate bars
Well I think it could be a bad idea for children to eat cheese and chocolate or most things before they go to bed it will cause nightmares. I think you can try to eat chocolate 2 to 3 hours before you go to sleep (Or more).
Yes, they will melt.
Hershey's brand does. Usually if you go or have a baking aisle at the store look down that and there might be some.
No, it can be mixed with about any type of liquid. ok this other person is wrong baking soda will go bad if mixed with water even in a plastic bag that is sealed it will mold so unless you are going to mix it in food asap (less that 24 hours) it will go bad!
Chances are, your old chocolate chips are still perfectly edible, because chocolate is a relatively durable food, it does not easily go bad, so you can use them for whatever purpose you originally bought them (such as baking chocolate chip cookies). But if you do not trust them and think that they have deteriorated, you can throw them away. Or feed them to squirrels. Squirrels are never known to complain about the freshness of chocolate chips.
wicked good for you... its stimulates your senses
I don't think you can heal a bad stomach, you just have to wait for it to go.
Well they will not get mold but they still will just not taste as good.