Ragusa

In 1942, Camille Bloch, after securing some of the last wagons of cocoa available, set to work to develop a new chocolate bar. In a flash of inspiration, Camille processed hazelnuts— just like cocoa beans— into an aggregate. This recipe led to the birth of Ragusa – the original Swiss chocolate bar. Since then, this pioneering achievement has been the foundation for more and more variations including the Ragusa Noir, Ragusa Blond and Ragusa For Friends. Today, Ragusa always remains true to its original recipe and together with all of its variations continues to be made in the same traditional confectionery production method as in the early days.