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.
{| class="captionTable"|[[File:Besides the various chocolate bars and cooking chocolate sold in super markets and shops throughout the country, Cinagra 031.jpg|196px|]]Storage machine...|also supplies confectioneries, such as [[File:Cinagra 034.jpg|196px|Chocolaterie Colbert]]Chocolate moulding machine|[[File:Cinagra 037.jpg|196px|]]Chocolate moulding machine|, with so-|[[File:Cinagra 030.jpg|196px|]]Chonching machine temperature|[[File:Cinagra called industrial chocolate.The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoa, the 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 chocolate nibs and Fleur de Sel (sea salt)..jpg|196px|]]...|[[File:In 2009 Cinagra won the 1st price at the international chocolate competition ''Salon du Chocolat de Paris'' with their dark Tsar chocolate (63% cocoa)....jpg|196px|]]...|-|[[File:Cinagra ...jpg|196px|]]....|[[File:Cinagra ...jpg|196px|]]...|[[File:Cinagra ...jpg|196px|]...|}
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]], with so-called industrial chocolate. The dark chocolate bars named ''Eben'' and ''Tsar'' have between 55% and 100% of cocoa, the 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 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).
{| class="captionTable"
|[[File:Cinagra ...jpg|196px|]]...
|[[File:Cinagra 050.jpg|196px|]]Uncut dark chocolate bars
|[[File:Cinagra ....jpg|196px|]]...
|-
|[[File:Cinagra ...jpg|196px|]]...
|[[File:Cinagra 038.jpg|196px|]]Staff wrapping chocolate bars by hand
|[[File:Cinagra 048.jpg|196px|]]Samples
|-
|[[File:Cinagra 039.jpg|196px|]]039
|[[File:Cinagra 016.jpg|196px|]]016
|[[File:Cinagra 052.jpg|196px|]]052
|}
<!--
File:Cinagra 024.jpg|196px|]]
Storage machine:
Cinagra 031.jpg
Chocolate moulding machine:
Cinagra 034.jpg
Cinagra 037.jpg
Uncut dark chocolate bars:
Cinagra 050.jpg
Staff wrapping chocolate bars by hand
Cinagra 038.jpg
Samples:
Cinagra 048.jpg
Wrapping department:
Cinagra 039.jpg
Cinagra 052.jpg
An opened chocolate bar:
Cinagra 016.jpg
[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of chocolate brands]]<br clear="all">
<table cellpadding="0" cellspacing="0" border="0" style="margin-right:10px;"><tr>
<td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td>
<td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td>
<td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td>
<td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr>
<tr>
<td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td>
<td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td>
<td valign="top">[[File:Cinagra_010.jpg|135px|none|thumb|Cocoa, cane sugar, pure cocoa butter, emulsifier and soy lecithin]]</td>
<td valign="top">[[File:Cinagra_006.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla]]</td>
</tr></table>
-->
[[fr:Cinagra]]
[[mg:Cinagra]]
<!-- previous images
[[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of chocolate brands]]<br clear="all">
<table cellpadding="0" cellspacing="0" border="0" style="margin-right:10px;"><tr>
<td valign="top">[[File:Cinagra_001.jpg|135px|none|thumb|Palissandre (80g)]]</td>
<td valign="top">[[File:Cinagra_003.jpg|135px|none|thumb|Tsar Noir (75g) 100%]]</td>
<td valign="top">[[File:Cinagra_009.jpg|135px|none|thumb|Tsar (80g) 63%]]</td>
<td valign="top">[[File:Cinagra_005.jpg|135px|none|thumb|Eben (80g)]]</td></tr>
<tr>
<td valign="top">[[File:Cinagra_002.jpg|135px|none|thumb|38% cocoa, cane sugar, dried wholemilk, soy lecithin and natural vanilla]]</td>
<td valign="top">[[File:Cinagra_004.jpg|135px|none|thumb|Cocoa, pure cocoa butter]]</td>
<td valign="top">[[File:Cinagra_010.jpg|135px|none|thumb|Cocoa, cane sugar, pure cocoa butter, emulsifier and soy lecithin]]</td>
<td valign="top">[[File:Cinagra_006.jpg|135px|none|thumb|55% cocoa, cane sugar, cocoa butter, emulsifier and natural vanilla]]</td>
</tr></table>
-->
