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|[[File:Cinagra 025.jpg|196px|]]Grinding process.
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|colspan="3" | [[File:Cinagra 028.jpg|600px]]Ready Crushed cocoa nibs ready to be roasted crushed cocoa nibsmixed in the conching machine.
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|[[File:Cinagra 029.jpg|196px|]]Conching (: The 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.
