Before you eat that chocolate you just got in the mail, check to make sure that it's still good. Bad chocolate will have whitish-grey blotches, signaling that the cocoa butter has begun to separate. You can still eat the chocolate without getting sick, but it won't taste as good. Alternately, you can melt it and use it in your favorite chocolate recipe.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?