Ragusa Chocolate - Simply Irresistible

With the smooth praline filling, whole hazelnuts and the original rectangular shape Ragusa won the hearts of Swiss consumers.

1942: The invention of Ragusa
During the war years there was a shortage of raw materials. In 1942 Camille Bloch came up with a brilliant idea: he processed ground hazelnuts into a paste and added whole hazelnuts. He spread the paste in flat moulds, covered them on both sides with a thin layer of chocolate and cut them into rectangular 50-gram bars.
Ragusa has been produced this way for over 80 years, winning the hearts of Swiss consumers.