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'''Cinagra is a Madgascar bean-to-bar chocolate factory in [[Antananarivo]], producing high quality a range of pralines and chocolate made from bars using single-origin cocoa grown exclusively in the [[Ambanja]] Sambirano region of North West in northwest Madagascar. Cinagra is a so-called single origin cocoa bean-to-bar chocolate maker's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''. '''
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|colspan="3" style="padding: 5px 5px 5px 5px;"|[[File:Cinagra 068066.jpg|600px]]|-|style="padding: 0px 0px 0px 5px;"|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops|style="padding: 0px 0px 0px 0px;"|[[File:Cinagra 036.jpg|196px]]Wrapped chocolate bars|style="padding: 0px 0px 0px 0px;"|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops
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Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of [[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.
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|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans
|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans
|[[File:Cinagra 025027.jpg|196px]]Grinding processing unitCrushed cocoa with nibs splinters
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|[[File:Cinagra 046.jpg|196px]]Packaging
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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 between 50 and 100 minutes to bring out the chocolate flavour and colour. After immediate 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-stopat a temperature of around 50°C. After finishing 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 made done by hand.
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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 so-called industrial bulk chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have contain between 55% and 100% of 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 2009 2007, Cinagra won the first second price for its milk chocolate with natural Malagasy vanilla at the international chocolate competition ''[http://www.salon-du-chocolat.com Salon du de Chocolat de Paris'' ]. At the same competition in 2009, Cinagra won first price with their dark Tsar 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.
== Contact information ==
[[File:Cinagra 058.jpg|150px|left]]
'''Chocolaterie CINAGRA'Factory:''<br>II M35GF'''Chocolaterie Cinagra'''<br>Androhibe / AnalamahitsyLot 288 F 93 Ambohitahara - Ambohidratrimo<br>BP 4101 / 101 Antananarivo 101<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)20 22 535 23or (0)32 05 520 80 ''Head Office:''<br>'''[[SCEM]] / CINAGRA'''<br>Lot II M35 GF Androhibe - Analamahisty<br>101 Antananarivo<br>BP 4101<br>FaxMadagascar Tel: +261 -(0)20 22 535 2423 or (0)20 22 537 33<br> Office location in [http://maps.google.mg/maps?q=-18.865737,47.544349&hl=en&ll=-18.865519,47.544354&spn=0.004934,0.010836&sll=-18.865737,47.544349&sspn=0.002345,0.005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br>
Email: [mailto:contact@cinagra.com contact@cinagra.com]
View all [[Cinagra photos]]
[[fr:Cinagra]]
Cooking chocolate with 70% cocoa
Cinagra 057.jpg
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