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'''Cinagra is a bean-to-bar chocolate manufacturer based in [[Antananarivo]] factory producing high quality a range of pralines and chocolate made exclusively from bars using single-origin cocoa grown in the [[Ambanja]] Sambirano region in northwest Madagascar. Cinagra's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''.'''
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Since 2006 Cinagra produces fine chocolate in a factory located in on the outskirts of Tana[[Antananarivo]], about approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet European [http://www.haccpalliance.org HACCP standards]. All processed cocoa beans originate from organic cocoa plantations in the northwest of Madagascar.
{| class="captionTable" style="width:600px;"|[[File:Cinagra differentiates between superior cocoa beans used for export and standard cocoa beans used for the local market019. All jpg|196px]]Unroasted cocoa beans undergo a quality check at the factory|[[File:Cinagra 021. Thereafter jpg|196px]]Roasting of the cocoa beans are roasted for 50 minutes to bring out the chocolate flavour and colour|[[File:Cinagra 027. After cooling down the beans are cracked, separating the hard outer shell from the jpg|196px]]Crushed cocoa nib. At the same time, the with nibs are sorted by size and thereafter crushed in a grinding machinesplinters|-|[[File:Cinagra 053. The crushed nibs are mixed with other ingredients, such as cocoa butter, soya lecithin, sugar, milk powder jpg|196px]]Milk and vanilla. This dark chocolate mixture undergoes the process of kneading and agitating in a conching machine for 72 hours non-stopdrops|[[File:Cinagra 036. After finishing the jpg|196px]]Wrapped chocolate mixture is stored at 44°C until further processingbars|[[File:Cinagra 042. Depending on the final type of jpg|196px]]Gift-wrapped chocolate, a tempering machine puts the chocolate mixture at the necessary temperature (29°C for milk chocolate and 31°C for dark chocolate)drops|-|[[File:Cinagra 046. The chocolate is now ready to be filled into bar forms or various theme formsjpg|196px]]Packaging|[[File:Cinagra 049. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the processjpg|196px]]Date expiry marking machine|[[File:Cinagra 047.jpg|196px]]Chocolate bars|}
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 between 50 and 100 minutes to bring out the chocolate flavour and colour. After immediate cooling, 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 at a temperature of around 50°C. When finished, 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) which allows it to crystallise. 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 done by hand.
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Cinagra's Tsar range
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Besides the various chocolate bars and cooking chocolate sold in supermarkets and shops throughout the country, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], with bulk chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' contain between 55% and 100% cocoa, while their milk chocolate bars such as ''Palissandre'' vary between 38% and 44% in cocoa. One of their latest products is Tsar with 72% cocoa, flavoured with cocoa nibs and Fleur de Sel (sea salt).
[[File:Cinagra 081.jpg|600px]]
In 2007, Cinagra won second price for its milk chocolate with natural Malagasy vanilla at [http://www.salon-du-chocolat.com Salon de Chocolat Paris]. At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate with Fleur de Sel.
[[File:Cinagra 146.jpg]]
Cinagra currently exports their products to France, Mauritius, South Africa and USA. in 2011 Cinagra launched the [[Menakao]] brand with seven different bars ranging from 63% to 100% cocoa. The Menakao range is produced for export only and sold in Europe and elsewhere. Additionally, Cinagra manufactures and packages chocolate on behalf of [[Madécasse]], a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and other countries.
[[File:Menakao 001.jpg|600px|link=Menakao]] <HTML5video type="youtube">BzBqicGhBRE</HTML5video> Interview with Shahin Cassam Chenaï, founder of Cinagra produces various brands of chocolate bars, such as . == Contact information == [[File:Cinagra 058.jpg|150px|left]] ''Factory:''<br>'''Chocolaterie Cinagra'Pallissandre'' with 38% cocoa<br>Lot 288 F 93 Ambohitahara - Ambohidratrimo<br>101 Antananarivo<br>Madagascar<br>Factory location in [http://maps.google.de/maps?hl=de&ll=-18.817978,47.448996&spn=0.004936, 0.010836&t=h&vpsrc=6&z=17 Google Maps] Tel: +261-(0)22 535 23 or (0)32 05 520 80 ''EbenHead Office:''<br>'' with 55% cacao and '[[SCEM]] / CINAGRA'Tsar'' which contains 63% cocoa.<br>Lot II M35 GF Androhibe - Analamahisty<br>101 Antananarivo<br>BP 4101<br>Madagascar Tel: +261-(0)20 22 535 23 or (0)20 22 537 33<br>
Email: [mailto:contact@cinagra.com contact@cinagra.com]
View all [[Cinagra photos]]
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