Generally, chocolate presents the finest fracture when it has been fully levigated and when it contains a considerable amount of fat, provided that the fat present is only cacao butter. Those kinds which are not so well levigated, or have had some addition of foreign fat of higher melting point, show an inferior fracture. It is possible to obtain an equally vitreous fracture in a less cold cellar (16° C. and upwards) when the chocolate is moulded at a temperature corresponding to that of the cellar; to effect that, the chocolate should be moulded at a proportionally lower temperature the warmer the cellar is. The difference can be seen by the appearance of pale red spots on the surface. When it is desired to dispense with artificial cooling, the cellar should be as much as possible below the surface of the ground; it should also be of sufficient height, not less than 3 m. If the situation and height of the cellar be properly adjusted, the requisite area for disposing of a daily production amounting to 5000 kilos would be 400 sq. m. The cellar must be well ventilated and furnished with double windows, so placed as to open towards the north and east. Discharges of warm waste water, as well as steam pipes or furnaces should be kept as far distant from the cellar as possible. The internal arrangement of the cellar should be of such a nature that the whole of the chocolate to be cooled can be deposited upon the floor, since that is the place where cooling takes place most rapidly. With that object in view it is desirable to construct brickwork pillars about 25 cm high, covered with white tiles. Passages are arranged between these pillars. The cellar should be entered by as few persons as possible and, therefore, the cooled cakes of chocolate should be taken at once, in the moulds, to an adjoining room to be turned out and passed on to the packing room and store. Most of the existing factories, that have been established for any time (large and small) have had to adopt artificial means of cooling, because in most instances the quantity of chocolate to be cooled daily has, in course of time, increased tenfold. The machine rooms have been enlarged, the number of machines has also been increased, while the cooling cellar has remained in its formerly modest proportions. But those circumstances are not the only reasons for having recourse to artificial refrigeration, which is often necessary in consequence of the inconvenient situation of the cellar and the high underground water level.