Changes

|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans.|[[File:Cinagra 021.jpg|196px]]50-minute roasting.|[[File:Cinagra 025.jpg|196px]]Grinding processing unit.

|[[File:Cinagra 029033.jpg|196px]]The conching chocolate mix is a 72-hour mixing process of cocoa and other ingredients, such as cocoa butter.stored until further processing|[[File:Cinagra 033041.jpg|196px]]After conching, the chocolate mix is stored at 44°C until further processing.The tempering machine|[[File:Cinagra 041037.jpg|196px]]The tempering Chocolate moulding 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 as often sold with coffee orders etc.|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine.|[[File:Cinagra 055047.jpg|196px]]A 44% cocoa and a 72% cocoa chocolate ready for sale.Chocolate bars