The moulded chocolate spread out on trays is transferred as rapidly as possible to the cooling chamber, with which we shall conclude section IV. Instead of several shaking tables alternately receiving the moulds, which involve frequent changes, so-called shaking systems (fig. 58b) have been generally adopted of late. They consist of a number of shaking tables, having their frames attached to each other, possessing a common motor control, and having their slabs arranged one after the other in such a way that the filled moulds slowly proceeding from the dividing machine can be automatically conducted over them. The shaken moulds are then passed on to further processes, or they enter the cooling chambers at once. The advantage of the shaking table system lies in a reduction of the number of hands, who only need to be in attendance at each end of the system, and further in the regularity, both as regards time and strength, which prevails in connection with the shaking of each mould. 13. ~Cooling the chocolate.~ Experience has shown that the more rapidly the moulded chocolate is cooled the finer is its texture and the more uniform the appearance of the fractured surface. That is due to the formation of smaller crystals of the fat when the cooling is rapid, while in slow cooling larger crystals are formed and the fracture consequently becomes dull and greyish. Formerly it was possible to distinguish chocolate made in summer from that made in winter by the more uniform appearance of the fracture, that was, in the latter case, the result of more rapid cooling. At present, however, manufacturers are no longer dependent upon favorable atmospheric conditions in that respect, for by suitable arrangements it is now possible to produce the reduced temperature requisite by artificial means. The most suitable cooling chamber is an underground space which should, however, be so situated as to be in convenient communication with the moulding room. The cheapest and simplest place for a cooling chamber is a cellar, if it be properly constructed and dry, as well as large enough to contain the quantity of chocolate made in one day’s working. The best temperature to be kept up ranges from 8° to 10° C. Within those limits there is no danger of the chocolate being coated with moisture, or that it will acquire a coarse grained texture by lying too long. The following rules will serve for guidance in regard to this point: