Getting ready to make truffles this year I looked through my supplies and found that I still have 5 pounds of chocolate left over from last year. It's mostly Valrhona guanaja (70% cocoa) and some Valrhona Equatoriale (55% cocoa), plus a little bit of Valrhona white chocolate. The chocolate has been kept at room temp, wrapped in plastic, pretty well sealed. It isn't as glossy as when I first bought it; the surface of the chocolate is lighter and matte.
Can any one tell me is 1 year old too old? can I use this chocolate at all? If so, would it be best to use it for the ganache and get fresh chocolate for dipping? Do I need to do anything to compensate for the age of the chocolate? I have to get more chocolate anyway, just hoping I don't have to chuck this all in the trash (I would use it for something less tricky, I couldn't just throw it away!)