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

{| class="imageTablecaptionTable" style="width:600px;"

|colspan="3" | [[File:Cinagra 068066.jpg|600px]]|-|[[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

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.

{| class="captionTable" style="width:600px;"|[[File:Cinagra 019.jpg|196px|]]Unroasted cocoa beans.|[[File:Cinagra 021.jpg|196px|]]Cocoa Roasting of the cocoa beans are roasted for 50 minutes prior to grinding.|[[File:Cinagra 025027.jpg|196px|]]Grinding process.|-|colspan="3" | [[File:Cinagra 028.jpg|600px]]Crushed cocoa with nibs ready to be mixed in the conching machine.|-|[[File:Cinagra 029.jpg|196px|]]Conching: The 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.splinters

|[[File:Cinagra 037053.jpg|196px|]]Chocolate moulding machineMilk and dark chocolate drops|[[File:Cinagra 040036.jpg|196px|]]Chocolate Wrapped chocolate bars|[[File:Cinagra 046042.jpg|196px|]]PackagingGift-wrapped chocolate drops

|[[File:Cinagra 047046.jpg|196px|]]Small chocolate bars, often with coffee orders in cafe's etc.Packaging|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.|[[File:Cinagra 055047.jpg|196px|]]Ready packed chocolates: A 44% cocoa (red package) and a 72% cocoa (grey package) contents.Chocolate bars

{| class="captionTable"|[[File:Cinagra 047differentiates 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.jpg|196px|]]Small Thereafter the cocoa beans are roasted between 50 and 100 minutes to bring out the chocolate bars|[[File:Cinagra 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.jpg|196px|]]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.|[[File:Cinagra 057A cooling tunnel chills the chocolate slowly down to 4°C at the end of the process.jpg|196px|]]Cooking The individual wrapping of the chocolate with 70% cocoa|}is done by hand.

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"|[[Filestyle="width:Cinagra 031.jpg|196px|]]Storage machine...|[[File:Cinagra 034.jpg|196px|]]Chocolate moulding machine|[[File:Cinagra 037.jpg|196px|]]Chocolate moulding machine600px;"

|[[File:Cinagra 030018.jpg|196px|600px]]Chonching machine temperature|[[File:Cinagra ....jpg|196px|]]...|[[File:Cinagra ....jpg|196px|]]...|-|[[File:Cinagra ...jpg|196px|]]....|[[File:Cinagra ...jpg|196px|]]...|[[File:Cinagra ...jpg|196px|]...'s Tsar range

Besides the various chocolate bars and cooking chocolate sold in super markets 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, the 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 chocolate cocoa nibs 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).

{| class="captionTable"|[[File:Cinagra ...jpg|196px|]]...|[[File:Cinagra 050.jpg|196px|]]Uncut dark chocolate bars|[[File:Cinagra ....jpg|196px|]]...|-|[[File:Cinagra ...jpg|196px|]]...|[[File:Cinagra 038.jpg|196px|]]Staff wrapping chocolate bars by hand|[[File:Cinagra 048081.jpg|196px|600px]]Samples|-|[[File:Cinagra 039.jpg|196px|]]039|[[File:Cinagra 016.jpg|196px|]]016|[[File:Cinagra 052.jpg|196px|]]052|}

<!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.

Cocoa beans in hand:[[File:Cinagra 024146.jpg|196px|]]

<!-- still 9 products or more list of chocolate bar names with cocoa percentageHTML5video type="youtube">BzBqicGhBRE</HTML5video>

old sentence: Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' Interview with 38% cocoaShahin Cassam Chenaï, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoafounder of Cinagra.-->

 '''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)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>

<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>-->