I was rummaging in the cupboard and rediscovered the "cocoa balls," walnut-sized lumps of what seems to be just straight cocoa powder (no sugar or milk solids included), that I brought back in dozens from the open-air market in St. George's, Grenada, in 2002. You are supposed to boil them in milk, strain into a mug, and sweeten to taste to make hot cocoa. Cocoa powder has some fat in it, and could therefore theoretically go rancid, right? I probably wouldn't worry at all about using a five-year-old tin of Hershey's cocoa powder, but these being all-"natural" gives me greater pause. They've been stored in an airtight glass jar but have not been temperature-controlled. They look and smell fine. What do you think--should I use the golden retriever method of testing suspect food (1. Eat. 2. Did it make you barf? If not, repeat), or is eating anything that's five years old just a bad idea?