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.
So here's what you have to do when tempering chocolate â we'll go over the actual methods in more detail in the how to temper chocolate section. 1  Melt the chocolate and get it hot enough to melt all the crystals in it. 2  Cool the chocolate to about 82F (28C). 3  Heat the chocolate back up to about 90F (32C).