|[[File:Cinagra 042.jpg|196px]]Gift-wrapped chocolate drops
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<!--
|colspan="3" | [[File:Cinagra 070.jpg|600px]]Crushed cocoa nibs ready for conching
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|[[File:Cinagra 033.jpg|196px]]Chocolate storing equipment
|[[File:Cinagra 041.jpg|196px]]The tempering machine
|[[File:Cinagra 037.jpg|196px]]Chocolate moulding machine
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|[[File:Cinagra 046.jpg|196px]]Packaging
|[[File:Cinagra 049.jpg|196px]]Date expiry marking machine
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. When finished, 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.
<!-- PREVIOUS TABLE{| class="captionTable" style="width:600px;"|-|colspan="4" style="padding-bottom: 3px" | [[File:Cinagra 008.jpg|600px]]|-|[[File:Cinagra 001.jpg|145px]]Palissandre (80g)|[[File:Cinagra_003.jpg|145px]]Tsar Noir 100% (75g)|[[File:Cinagra_009.jpg|145px]]Tsar 63% (80g)|[[File:Cinagra_005.jpg|145px]]Eben (80g)|}-->
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Cooking chocolate with 70% cocoa
Cinagra 057.jpg
Previous image display:
[[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>
still 9 products or more
