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|colspan="3" | [[File:Cinagra 068.jpg|600px]]
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|[[File:Cinagra 053.jpg|196px|]]Milk and dark chocolate drops|[[File:Cinagra 036.jpg|196px|]]Wrapped chocolate bars|[[File:Cinagra 042.jpg|196px|]]Gift-wrapped chocolate drops
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{| class="captionTable"
|[[File:Cinagra 019.jpg|196px|]]Unroasted cocoa beans.|[[File:Cinagra 021.jpg|196px|]]Cocoa beans are roasted for 50 minutes prior to grinding.|[[File:Cinagra 025.jpg|196px|]]Grinding process.
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|colspan="3" | [[File:Cinagra 028070.jpg|600px]]Crushed cocoa nibs ready to be mixed in the conching machine.
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|[[File:Cinagra 029.jpg|196px|]]The conching is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.|[[File:Cinagra 033.jpg|196px|]]After conching, the chocolate mix is stored at 44°C until further processing.|[[File:Cinagra 041.jpg|196px|]]The tempering machine adjusts the mixture to an exact temperature prior to moulding bars or pralines.
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|[[File:Cinagra 037.jpg|196px|]]Chocolate moulding machine|[[File:Cinagra 040.jpg|196px|]]Chocolate bars|[[File:Cinagra 046.jpg|196px|]]Packaging
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|[[File:Cinagra 047.jpg|196px|]]Small chocolate bars, often with coffee orders in cafe's etc.|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.|[[File:Cinagra 055.jpg|196px|]]A 44% cocoa and a 72% cocoa chocolate ready for sale.
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Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the local market. All cocoa beans undergo a quality check at the factory. Thereafter the cocoa beans are roasted for 50 minutes to bring out the chocolate flavour and colour. After cooling down the beans are cracked, separating the hard outer shell from the cocoa nib. At the same time, the nibs are sorted by size and thereafter crushed in a grinding machine. The crushed nibs are mixed with other ingredients, such as cocoa butter, soya lecithin, sugar, milk powder and vanilla. This chocolate mixture undergoes the process of kneading and agitating in a conching machine for 72 hours non-stop. After finishing the chocolate mixture is stored at 44°C until further processing. Depending on the final type of chocolate, a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C for milk chocolate and 31°C for dark chocolate). The chocolate is now ready to be filled into bar forms or various theme forms. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the process. The individual wrapping of the chocolate is made by hand.
{| class="captionTable"|-|colspan="4" | [[File:Cinagra 063.jpg|600px]]<table cellpadding="0" cellspacing="0" border="0" style="margin|-right:10px;"><tr><td valign="top">|[[File:Cinagra_001Cinagra 001.jpg|135px|none|thumb|147px]]Palissandre (80g)]]</td><td valign="top">|[[File:Cinagra_003.jpg|135px|none|thumb|147px]]Tsar Noir (75g) 100%]]</td><td valign="top">|[[File:Cinagra_009.jpg|135px|none|thumb|147px]]Tsar (80g) 63%]]</td><td valign="top">|[[File:Cinagra_005.jpg|135px|none|thumb|147px]]Eben (80g)]]</td></tr><tr><td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td><td valign="top">[[File:Cinagra_010.jpg|135px|none|thumb|Cocoa, cane sugar, pure cocoa butter, emulsifier and soy lecithin]]</td><td valign="top">[[File:Cinagra_006.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla]]</td></tr></table>}
