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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]]Packaging|[[File:Cinagra 049.jpg|196px]]The conching is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.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 moulding bars crystallise. The chocolate is now ready to be filled into bar forms or pralinesvarious 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 037018.jpg|196px|600px]]Chocolate moulding machine|[[File:Cinagra 040.jpg|196px|]]Chocolate bars|[[File:Cinagra 046.jpg|196px|]]Packaging|-|[[File:Cinagra 047.jpg|196px|]]Small chocolate bars, often with coffee orders in cafe's etc.|[[File:Cinagra 049.jpg|196px|]]Date expiry marking machine.|[[File:Cinagra 055.jpg|196px|]]A 44% cocoa and a 72% cocoa chocolate ready for sale.Tsar range

Besides the various chocolate bars and cooking chocolate sold in supermarkets and shops throughout the country, Cinagra differentiates also supplies confectioneries, such as [[Chocolaterie Colbert]], with bulk chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' contain between superior 55% and 100% cocoa beans used for export , while their milk chocolate bars such as ''Palissandre'' vary between 38% and standard 44% in cocoa beans used for the local market. All One of their latest products is Tsar with 72% cocoa, flavoured with cocoa beans undergo a quality check at the factorynibs and Fleur de Sel (sea salt). [[File:Cinagra 081. Thereafter the cocoa beans are roasted jpg|600px]] In 2007, Cinagra won second price for 50 minutes to bring out the its milk chocolate flavour and colourwith natural Malagasy vanilla at [http://www.salon-du-chocolat. After cooling down the beans are cracked, separating the hard outer shell from the cocoa nibcom Salon de Chocolat Paris]. At the same timecompetition in 2009, the nibs are sorted by size and thereafter crushed in a grinding machine. The crushed nibs are mixed Cinagra won first price with other ingredients, such as their dark 63% cocoa butterchocolate with Fleur de Sel. [[File:Cinagra 146.jpg]] Cinagra currently exports their products to France, soya lecithinMauritius, sugar, milk powder South Africa and vanillaUSA. This chocolate mixture undergoes in 2011 Cinagra launched the process of kneading [[Menakao]] brand with seven different bars ranging from 63% to 100% cocoa. The Menakao range is produced for export only and agitating sold in a conching machine for 72 hours non-stopEurope and elsewhere. After finishing the Additionally, Cinagra manufactures and packages chocolate mixture is stored at 44°C until further processing. Depending on the final type behalf of chocolate[[Madécasse]], a tempering machine adjusts the US company selling chocolate mixture to as well as other products of Malagasy origin such as vanilla in the necessary temperature 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]] ''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-(29°C for milk chocolate and 31°C for dark chocolate0)22 535 23 or (0)32 05 520 80  ''Head Office:''<br>'''[[SCEM]] / CINAGRA'''<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> 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. The chocolate is now ready to be filled into bar forms or various theme forms865737,47.544349&sspn=0.002345,0. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the process005418&vpsrc=6&gl=mg&t=h&z=17 Google Maps]<br> Email: [mailto:contact@cinagra. The individual wrapping of the chocolate is made by handcom contact@cinagra.com]

View all [[File:Cinagra 063.jpg|600pxphotos]]<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|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.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>

[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of 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|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td><td valign="top">[[File:Cinagra_004.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 == [[File: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@cinagra.com contact@cinagra.com] [[fr:Cinagra]][[mg:Cinagra]]