Your friend wins this one, and here's the ammunition she'll enjoy :)
The room: work in an air-conditioned room. That's the course standard for Indian conditions - a normal AC room (low-to-mid twenties) is all chocolate asks for. No cold room, no special chamber.
The setting: properly tempered chocolate crystallises ON ITS OWN at that room temperature, in minutes - the temper test itself is "sets in 3-5 minutes at room temperature". If your moulds need the fridge to firm up, the message isn't "needs fridge", it's "temper wasn't right". The fridge doesn't fix bad temper, it hides it until unmoulding.
And the fridge brings its own tax: condensation when things come out into warm air, which is how you buy sugar bloom and fogged shells. Refrigeration simply isn't part of the setting process when the temper is correct.
AC room, real temper, patience measured in minutes. Tell your friend the forum sides with her - this once 😄
