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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 with bars using single-origin cocoa grown exclusively in the [[Ambanja]] Sambirano region of in northwest Madagascar. Cinagra is a so-called bean-to-bar chocolate producer of single origin cocoa's fine chocolates are sold under brand names such as ''Tsar,'' ''Eben'' and ''Palissandre''. '''

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|colspan="3" | [[File:Cinagra 068066.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

Since 2006 Cinagra produces fine chocolate in 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 located on . Thereafter the cocoa beans are roasted between 50 and 100 minutes to bring out the chocolate flavour and colour. After immediate cooling, the outskirts of Antananarivobeans are cracked, about 15 kilometres separating the hard outer shell from the city centrecocoa nib. 20 employees work in At the factorysame time, where its production facilities meet European standardsthe nibs are sorted by size and thereafter crushed in a grinding machine. All processed The crushed nibs are mixed with other ingredients, such as cocoa beans originate from organic cocoa plantations 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 northwest chocolate mixture is stored at 44°C until further processing. Depending on the final type of Madagascarchocolate, 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="border-bottomwidth: solid 1px #b3b3b3600px;"|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans.|[[File:Cinagra 021.jpg|196px]]50-minute roasting.|[[File:Cinagra 025.jpg|196px]]Grinding processing unit.

|colspan="3" | [[File:Cinagra 070018.jpg|600px]]Crushed cocoa nibs ready to be mixed in the conching machine.|-|[[File:Cinagra 029.jpg|196px]]The conching is a 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.|-|[[File:Cinagra 037.jpg|196px]]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

Cinagra differentiates between superior cocoa beans used for export Besides the various chocolate bars 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 cooking chocolate flavour sold in supermarkets and colour. After cooling down shops throughout the beans are crackedcountry, Cinagra also supplies confectioneries, separating the hard outer shell from the cocoa nib. At the same timesuch as [[Chocolaterie Colbert]], the nibs are sorted by size and thereafter crushed in a grinding machinewith bulk chocolate. The crushed nibs are mixed with other ingredientsdark 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 butter, soya lecithin, sugar, milk powder and vanilla. This chocolate mixture undergoes the process One of kneading their latest products is Tsar with 72% cocoa, flavoured with cocoa nibs and agitating in a conching machine for 72 hours non-stopFleur de Sel (sea salt). After finishing the chocolate mixture is stored at 44°C until further processing [[File:Cinagra 081. Depending on the final type of chocolatejpg|600px]] In 2007, a tempering machine adjusts the chocolate mixture to the necessary temperature (29°C Cinagra won second price for its milk chocolate and 31°C for dark chocolate)with natural Malagasy vanilla at [http://www. The chocolate is now ready to be filled into bar forms or various theme formssalon-du-chocolat. A cooling tunnel chills the chocolate slowly down to 4°C at the end of the processcom Salon de Chocolat Paris]. The individual wrapping of At the same competition in 2009, Cinagra won first price with their dark 63% cocoa chocolate is made by handwith Fleur de Sel.

{| class="captionTable" style="border-bottom: solid 1px #b3b3b3;"|-|colspan="4" style="padding-bottom: 3px" | [[File:Cinagra 063146.jpg|600px]]|-|[[File:Cinagra 001currently exports their products to France, Mauritius, South Africa and USA.jpg|147px]]Palissandre (80g)|in 2011 Cinagra launched the [[File:Cinagra_003.jpg|147pxMenakao]]Tsar Noir (75g) 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 [[File:Cinagra_009.jpg|147pxMadécasse]]Tsar (80g) 63%, a US company selling chocolate as well as other products of Malagasy origin such as vanilla in the US and other countries. |[[File:Cinagra_005Menakao 001.jpg|147px600px|link=Menakao]]Eben (80g)|}<HTML5video type="youtube">BzBqicGhBRE</HTML5video>

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]], Interview with so-called industrial chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoaShahin Cassam Chenaï, the milk chocolate bars such as ''Palissandre'' vary between 38% and 44% in cocoa. One founder of their latest products is Tsar with 72% cocoa, flavoured with chocolate 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).

 '''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>