This is weird. I just reached into the freezer for a bag of chocolate chips and the unopened bag was inflated like a balloon about to burst.
Does this strike anyone as strange?
Isn’t this just scientifically wrong for a healthy bag of chocolate chips? Even if the bag was sealed with slightly more air inside than usual, it sure didn’t look like this when I brought it home. And the air inside would have contracted when it was cooled in the freezer, so if anything it would be flatter in my freezer than it was at the store.
So who has a theory?
I’m thinking botulism – the same organism that causes old canned foods to swell and perfectly healthy people to keel over dead. Now I have to weigh out just how badly I need that chocolate vs. how likely I am to die of botulism. Last I heard, the survival rate was 50% but that might have been without medical attention. I’m on guard, so surely I would fare better. And of course I should factor in the fact that I would die happy.
Or it could just be some kind of yeast, putting out carbon dioxide. The label says they contain chocolate liquor, so perhaps the yeast from the alcohol was still active when I brought it home?
For the record, these are Great Value brand. Yes, I’m slumming. I’m desperate.
Should I try them?by