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.
Transfer the melted chocolate into a room temperature glass bowl. Quickly add two to three chunks (about 2 oz. size) of solid block chocolate per pound of melted chocolate and stir it briskly with a spoon. This seeds the chocolate while cooling it down. Allow the chocolate to cool to its tempering temperature: 88 to 90 degrees F (31 to 32 degrees C) for dark or semisweet chocolate, 86 to 88 degrees F (30 to 31 degrees C) for milk and 80 to 82 degrees F (27 to 28 degrees C) for white.