Difference between revisions of "Cinagra"

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|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans
|[[File:Cinagra 019.jpg|196px]]Unroasted cocoa beans
|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans
|[[File:Cinagra 021.jpg|196px]]Roasting of the cocoa beans
|[[File:Cinagra 025.jpg|196px]]Grinding processing unit
|[[File:Cinagra 027.jpg|196px]]Crushed cocoa with nibs splinters
|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops
|[[File:Cinagra 053.jpg|196px]]Milk and dark chocolate drops

Revision as of 16:38, 6 April 2011

Cinagra is a producer of high quality chocolate made from cocoa grown exclusively in the Ambanja province of Madagascar. Cinagra is therefore a so-called bean-to-bar chocolate maker using cocoa of single Malagasy origin. Their chocolate is distributed under brands such as Tsar, Eben and Pallissandre.

Cinagra 066.jpg

Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Antananarivo, about 15 kilometres from the city centre. 20 employees work in the factory, where its production facilities meet European standards. All processed cocoa beans originate from organic cocoa plantations in the northwest of Madagascar.

Cinagra 019.jpgUnroasted cocoa beans Cinagra 021.jpgRoasting of the cocoa beans Cinagra 027.jpgCrushed cocoa with nibs splinters
Cinagra 053.jpgMilk and dark chocolate drops Cinagra 036.jpgWrapped chocolate bars Cinagra 042.jpgGift-wrapped chocolate drops
Cinagra 046.jpgPackaging Cinagra 049.jpgDate expiry marking machine Cinagra 047.jpgChocolate 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 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.

Cinagra 008.jpg
Cinagra 001.jpgPalissandre (80g) Cinagra 003.jpgTsar Noir 100% (75g) Cinagra 009.jpgTsar 63% (80g) Cinagra 005.jpgEben (80g)

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 so-called industrial chocolate. The dark chocolate bars named Eben and Tsar have between 55% and 100% of 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). In 2009 Cinagra won the first price at the international chocolate competition Salon du Chocolat de Paris with their dark Tsar chocolate (63% cocoa).

Contact information

Cinagra 058.jpg

Chocolaterie CINAGRA
Androhibe / Analamahitsy
BP 4101 / Antananarivo 101

Tel: +261 (0)20 22 535 23
Fax: +261 (0)20 22 535 24

Email: contact@cinagra.com