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|colspan="3" | [[File:Cinagra 028.jpg|600px]]Crushed cocoa nibs ready to be mixed 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.

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|[[File:Cinagra 047.jpg|196px|]]Small chocolate bars

|[[File:Cinagra 057.jpg|196px|]]Cooking chocolate with 70% cocoa

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|[[File:Cinagra ....jpg|196px|]]...

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|[[File:Cinagra 050.jpg|196px|]]Uncut dark chocolate bars

|[[File:Cinagra 055.jpg|196px|]]The red bars with 44% cocoa and grey bars with 72% cocoa contents.

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|[[File:Cinagra 038.jpg|196px|]]Staff wrapping chocolate bars by hand

|[[File:Cinagra 048.jpg|196px|]]Samples