Comments (0) Please log in to add your comment. Transcript of China's Open Door Policy (Causes and Results) China's Open Door Policy Before the Open Door Policy, many countries were beginning to try to gain control of the trade in different parts of China.
Chocolate is best kept in dry places without strong odours and with good ventilation. The temperature should be 18-20 degrees C (65-68 degrees F). Humidity should be below 50% as it causes sugar bloom, which is a grey or white layer of sugar crystals on the surface of chocolate. Sugar bloom generally does not render the chocolate inedible, but the taste definitely suffers.
Once the chocolate has fully melted and reached a temperature of over 105Â°F (41Â°C), remove it from the heat. At this temperature, all the crystals, loose or stable, should be melted. Add a piece of unmelted chocolate to provide the seed crystals. This piece can be as big as 2 ounces (if you're melting a sizeable amount of chocolate) or can be chopped up into a few smaller pieces. Stir until the chocolate's temperature enters the tempering range, 88-90Â°F (31-32Â°C).