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'''Cinagra is a Madgascar bean-to-bar chocolate company and factory in [[Antananarivo]], producing high quality, primarily dark a range of pralines and chocolate made exclusively from bars using single-origin cocoa grown in the [[Ambanja]] Sambirano region of in northwest Madagascar.Cinagra's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''.'''

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|colspan="3" | [[File:Cinagra 060066.jpg|600px]]|} Since 2006 Cinagra produces chocolate in a factory located on the outskirts of [[Antananarivo]], approximately 15 kilometres from the city centre. About 20 employees work in the factory, where its production facilities meet [http://www.haccpalliance.org HACCP standards]. All processed cocoa beans originate from organic cocoa plantations in northwest Madagascar.  {| class="captionTable" style="width:600px;"|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans|[[File:Cinagra 027.jpg|196px]]Crushed cocoa with nibs splinters|-|[[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|-|[[File:Cinagra 046.jpg|196px]]Packaging|[[File:Cinagra 049.jpg|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. {| class="captionTable" style="width:600px;"

|[[File:Cinagra 053018.jpg|196px|600px]]|[[File:Cinagra 036.jpg|196px|]]|[[File:Cinagra 042.jpg|196px|]]'s Tsar range

Since 2006 Besides the various chocolate bars and cooking chocolate sold in supermarkets and shops throughout the country, Cinagra produces fine 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 a factory located on the outskirts cocoa. One of Antananarivotheir latest products is Tsar with 72% cocoa, about 15 kilometres from the city centreflavoured with cocoa nibs and Fleur de Sel (sea salt). [[File:Cinagra 081. 20 employees work in the factoryjpg|600px]] In 2007, where Cinagra won second price for its production facilities meet European standardsmilk chocolate with natural Malagasy vanilla at [http://www.salon-du-chocolat.com Salon de Chocolat Paris]. All processed At the same competition in 2009, Cinagra won first price with their dark 63% cocoa beans originate from organic cocoa plantations in the northwest of Madagascarchocolate with Fleur de Sel.

[[File: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 hand146.jpg]]

Besides the various chocolate bars Cinagra currently exports their products to France, Mauritius, South Africa and cooking chocolate sold USA. in super markets and shops throughout 2011 Cinagra launched the country, Cinagra also supplies confectioneries, such as [[Chocolaterie ColbertMenakao]], brand with so-called industrial chocolate. The dark chocolate seven different bars named ''Eben'' and ''Tsar'' have between 55ranging from 63% and to 100% of cocoa, the milk chocolate bars such as ''Palissandre'' vary between 38% . The Menakao range is produced for export only and 44% sold in cocoaEurope and elsewhere. One Additionally, Cinagra manufactures and packages chocolate on behalf of their latest products is Tsar with 72% cocoa[[Madécasse]], flavoured with a US company selling chocolate nibs as well as other products of Malagasy origin such as vanilla in the US and Fleur de Sel (sea salt). In 2009 Cinagra won the 1st price at the international chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate (63% cocoa)other countries.

old sentence: Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa.--<HTML5video type="youtube">BzBqicGhBRE</HTML5video>

[[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>

Tel: +261 -(0)20 22 535 23or (0)20 22 537 33<br>FaxOffice location in [http: +261 (//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)20 22 535 24.005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br>

<table cellpadding="0" cellspacing="0" border="0" style="margin-rightold sentence:10px;"><tr><td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td><td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td><td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td><td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr><tr><td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, cane sugar, dried wholemilk, soy lecithin ''Eben'' with 55% cacao and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure ''Tsar'' which contains 63% 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>-->