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.
It is important that the chocolate not reach temperatures of 115 degrees F or higher as it can end up lumpy and gritty. Other chocolates, such as the white variety, melt at around 110 degrees F and should never exceed that temperature. It is important to cook or melt chocolate slowly in order to ensure that the liquid state of it remains consistent and does not turn out lumpy and unusable.