Difference between revisions of "Cinagra"
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| − | '''Cinagra is a chocolate | + | '''Cinagra is a bean-to-bar of single origin Malagasy cocoa chocolate factory in [[Antananarivo]], producing high quality chocolate made exclusively from cocoa grown in the [[Ambanja]] region in Madagascar. |
| − | [[File: | + | [[File:Cinagra 011.jpg|600px]] |
Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Tana, 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. | Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Tana, 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. | ||
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old sentence: Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa.--> | old sentence: Cinagra produces various brands of chocolate bars, such as ''Pallissandre'' with 38% cocoa, ''Eben'' with 55% cacao and ''Tsar'' which contains 63% cocoa.--> | ||
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'''Chocolaterie CINAGRA'''<br> | '''Chocolaterie CINAGRA'''<br> | ||
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[[fr:Cinagra]] | [[fr:Cinagra]] | ||
[[mg:Cinagra]] | [[mg:Cinagra]] | ||
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| + | <!-- previous images | ||
| + | [[File:Cinagra_007.jpg|thumb|left|590px|Cinagra range of chocolate brands]]<br clear="all"> | ||
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| + | <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> | ||
| + | --> | ||
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Revision as of 18:26, 3 April 2011
Cinagra is a bean-to-bar of single origin Malagasy cocoa chocolate factory in Antananarivo, producing high quality chocolate made exclusively from cocoa grown in the Ambanja region in Madagascar.
Since 2006 Cinagra produces fine chocolate in a factory located on the outskirts of Tana, 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 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.
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).
Chocolaterie CINAGRA
II M35GF
Androhibe / Analamahitsy
BP 4101 / Antananarivo 101
Madagascar
Tel: +261 (0)20 22 535 23
Fax: +261 (0)20 22 535 24
Email: contact@cinagra.com
