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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.Crushed cocoa with nibs splinters

|colspan="3" [[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops| [[File:Cinagra 028036.jpg|600px196px]]Crushed cocoa nibs ready to be mixed in the conching machineWrapped chocolate bars|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops

|[[File:Cinagra 029046.jpg|196px|]]ConchingPackaging|[[File: The 72-hour mixing process of cocoa and other ingredients, such as cocoa butterCinagra 049.jpg|196px]]Date expiry marking machine|[[File:Cinagra 033047.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 conchingmachine for 72 hours non-stop at a temperature of around 50°C. When finished, the chocolate mix mixture is stored at 44°C until further processing.|[[File:Cinagra 041.jpg|196px|]]The Depending on the final type of chocolate, a tempering machine adjusts the chocolate mixture to an exact the necessary temperature prior (29°C for milk chocolate and 31°C for dark chocolate) which allows it to crystallise. The chocolate is now ready to moulding bars be filled into bar forms or pralinesvarious theme forms.|-|[[File:Cinagra 037A 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.jpg|196px|]]Chocolate moulding machine|[[File:Cinagra 040.jpg|196px|]]Chocolate bars{|[[Fileclass="captionTable" style="width:Cinagra 046.jpg|196px|]]Packaging600px;"

|[[File:Cinagra 047018.jpg|196px|600px]]Small chocolate bars, often with coffee orders in cafeCinagra's etc.|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.|[[File:Cinagra 055.jpg|196px|]]Ready packed chocolates: A 44% cocoa (red package) and a 72% cocoa (grey package) contents.Tsar range

{| class="captionTable"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 047081.jpg|196px|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]Small . At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate barswith 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|196px600px|link=Menakao]] <HTML5video type="youtube">BzBqicGhBRE</HTML5video> Interview with Shahin Cassam Chenaï, founder of Cinagra...|== Contact information == [[File:Cinagra 057058.jpg|196px150px|left]]Cooking chocolate with 70% cocoa|}''Factory:''<br>'''Chocolaterie Cinagra'''<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

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''Head Office:''<br>'''[[SCEM]] / CINAGRA'''<br>Lot II M35 GF Androhibe -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.Analamahisty<br>101 Antananarivo<br>BP 4101<br>Madagascar

Besides the various chocolate bars and cooking chocolate sold in super markets and shops throughout the country, Cinagra also supplies confectioneries, such as [[Chocolaterie Colbert]], with soTel: +261-called industrial chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoa, the 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 nibs and Fleur de Sel (sea salt0). In 2009 Cinagra won the 1st price at the international chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate 20 22 535 23 or (63% cocoa0). 20 22 537 33<br>

[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of Cooking chocolate brands]]<br clear="all"><table cellpadding="0" cellspacing="0" border="0" style="margin-right: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|38with 70% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td><td valign="top">[[File:Cinagra_004Cinagra 057.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>

<!-- still 9 products or more list of chocolate bar names with cocoa percentage 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.--> == Contact information == [[Filehttp:Cinagra 058.jpg|150px|left]]'''Chocolaterie CINAGRA'''<br>II M35GF<br>Androhibe / Analamahitsy<br>BP 4101 / Antananarivo 101<br>Madagascar<br> Tel: +261 (0)20 22 535 23<br>Fax: +261 (0)20 22 535 24 Email: [mailto:contact@cinagrawww.com contact@cinagrahellopro.com] [[fr:Cinagra]][[mg:Cinagra]]/CINAGRA-595607-profil-fr-societe.html