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.
MELTING POINT. When the chocolate begins to get warm, it will soften and then it will melt and become liquid. The softening point of chocolate is about 85F and the melting point is about 93F. Like many substances, the natural vegetable fat in cocoa beans â cocoa butter â will crystallize to form as solid as it drops below its freezing point â about room temperature.