Indulge Your Senses with Swiss Chocolate: Camille Bloch’s Ragusa
Nestled in the picturesque landscapes of Courtelary in the Bernese Jura, Chocolats Camille Bloch SA stands as a testament to Swiss chocolate artistry. Founded by the visionary Camille Bloch in 1929 and currently helmed by Daniel Bloch in its third generation, this traditional family business has been weaving delectable tales of chocolate perfection for nearly a century.
The company proudly holds the title of one of the largest chocolate manufacturers in Switzerland, employing a dedicated team of 180 chocolate artisans. Each year, the chocolate atelier produces around 3,700 tons of chocolate specialties, with approximately 20% of this Swiss perfection making its way to chocolate aficionados around the world.
Camille Bloch boasts a unique visitor center in Courtelary that invites enthusiasts into the enchanting world of Swiss chocolate. This center is not merely a place; it’s a sensory exploration, where visitors can witness the meticulous craftsmanship that goes into creating each piece of chocolate. From the rich history of Camille Bloch to the artistry of their chocolate-making process, the visitor center provides an immersive experience. Guided tours offer glimpses into the traditional confectionery methods, allowing guests to appreciate the dedication to quality that has defined Camille Bloch for decades. It’s a place where the aroma of fine Swiss chocolate fills the air, and the passion of the chocolatiers is palpable—a must-visit destination for anyone seeking to unravel the secrets behind the creation of Ragusa and other exquisite treats.
A Culinary Symphony Born from Necessity
The inception of Ragusa traces back to the year 1942, a period marked by the scarcity of raw materials, including cocoa. Faced with this challenge, Camille Bloch ingeniously crafted a delightful solution. He combined a mass of ground hazelnuts and whole hazelnuts to fill a chocolate bar, pouring layers of chocolate and the hazelnut mixture, ultimately slicing it into the distinctive rectangular bars that would become the hallmark shape of Ragusa. In search of a fitting name for this innovative creation, Camille Bloch drew inspiration from his memories of the town of Ragusa, now known as Dubrovnik, in Croatia—a place he had once explored during a holiday. The name resonated pleasingly across languages, and thus, Ragusa was born.
Ragusa’s unboxing
Ragusa’s Evolution
In 2008, the chocolate world witnessed the introduction of Ragusa Noir, a bold and rich addition to the Ragusa family. Breaking new ground, Camille Bloch’s innovation continued with the 2014 launch of Ragusa Blond, creating waves not only among Ragusa enthusiasts but shaking the very foundations of the Swiss chocolate market.
A charming ambassador : Lara Gut-Berhami
Ragusa has found a charming ambassador in the Swiss ski team, none other than the graceful Lara Gut-Berhami. Hailing from the canton of Ticino, this talented skier is the perfect embodiment of Ragusa’s spirit, seamlessly promoting the chocolate to its Swiss target audience. Lara Gut-Berhami’s endorsement goes beyond the slopes; she effortlessly translates her passion for Ragusa into a compelling narrative that resonates with Swiss chocolate enthusiasts. Her association with Ragusa adds a touch of elegance and athleticism to the brand, making it more than just a chocolate – it’s a symbol of Swiss excellence embraced by one of the nation’s beloved sports figures. Through Lara Gut-Berhami, Ragusa not only captures the hearts of skiing fans but also solidifies its place as a cherished delight in the hearts of Swiss chocolate aficionados.

Lara Gut