Ragusa chocolate is famous throughout the world. Countries like the USA and Canada import a lot of chocolate from Switzerland. And chocolate Ragusa is one of the most craved for. And the reason is not just quality and deliciousness. But the brand has a rich history of maintaining its goodwill, is passionate about chocolate making, and always strives to offer the best consumer experience.
It would require countless metaphors to properly describe the feeling of chewing just one bite of Ragusa Classique. Also, check out other awesome Swiss Ragusa chocolates. Each of them has a special taste and has its own story. Enjoy!
These bars have a cult following and simply melt in your mouth! The bars were first introduced by the Swiss company Camille Bloch in 1942. Their creations feature creamy nougat and crunchy hazelnuts and took the world by storm, quickly becoming a favourite brand for anyone with a sweet tooth. The Classique milk chocolate bars are still made using the original recipe. In the meantime, Noir and Blond dark and white chocolates complete the range. Taste them all and discover which bar will be your new favourite!
SUSTAINABILITY BY THE COMPANY
We guarantee a constant commitment to sustainable production throughout the entire value chain process. This starts with our cocoa beans, mainly from Ghana and Peru, and extends to our other raw materials in addition to the production process, stopping only after delivery of our chocolate specialities. Chocolats Camille Bloch gives priority to the complete traceability of all our raw materials.
SUSTAINABLE COCOA FARMING
IN GHANA AND TRACEABILITY
In Ghana, we work with sustainable management services to closely accompany cocoa farmers throughout the year. Their field officers provide ongoing support in the care and cultivation of local cocoa plantations. This includes but is not limited to guiding seedling cultivation, cocoa renewal, efficient working methods, fertilization and proper pruning. Our sustainable management services field agents have also recently begun to assist farmers in the adoption of other sources of income, while promoting village community standards for safety, child labour and human well-being. That is why we appreciate traceability to where our cocoa was harvested.
Ragusa and Torino are two well-known chocolate bars from Switzerland. Although, did you know the same company, Camille Bloch, makes them both? In the Bernese Jura, a new Visitor Center opened in October 2017, where you can learn more about this company, its history and the chocolate.
This rectangular bar has a praline filling with whole hazelnuts. This filling is then surrounded by a thin layer of chocolate. Created during World War II when the company faced shortages, the 50-gram bar maximized limited quantities of cacao beans. When Camille Bloch first introduced Ragusa, it cost 40 centimes. Today, the price of a Ragusa chocolate bar has risen to about Fr. 2.20.
This chocolate bar has a gianduia filling, a sweet chocolate-hazelnut paste originated in Italy. Torino first launched Torino in 1948 as a filled chocolate tablet. Then, the company re-introduced it two years later with a new shape that has remained over time: the classic branche.
The words "Swiss" and "chocolate" have always sounded good together: chocolates from Switzerland are internationally well-loved. Here is a list of wonderful Swiss chocolates that won't cost you too much (because you are a student after all).
Created by Camille Bloch in 1942, Ragusa is truly delicious. You will love Ragusa if you love hazelnuts. Aside from the nuts, the chocolate itself is amazing. (Fun fact: Camille named the chocolate after a city in Croatia). They can be bought online.
Although Ovomaltine chocolate bars are almost impossible to find in the U.S., they sure are worth getting. If you can't get the chocolate bar, there's always the Ovomaltine chocolate spread or the Ovomaltine drink.
Sometimes you just want a continental chocolate that is reasonably priced, and you don't want to go great lengths to obtain it. That CVS sells Milka makes me a happy student. Try the Oreo flavor, you'll love it.
Did you know that like Milka, Lindt chocolate has been in existence for the longest time? The fact that it stood the test of time already gives us a hint about Lindt's wonder. The other great thing about Lindt is that you can get them as small round pieces (bon-bons?), if you want to take a break from bars.
Ragusa was created during a time of shortages in raw materials such as cocoa, and the use of ground hazelnuts and whole hazelnuts in the recipe helped to replace the chocolate. The name Ragusa was chosen by Camille Bloch in honor of the town of Dubrovnik (then called Ragusa), where he had gone on vacation. The recipe, shape, and manufacturing method for Ragusa Classique have remained unchanged for over 75 years, ensuring that each bite is just as delicious as the first.
The invention of Ragusa goes back to 1942 when commodities such as cocoa were difficult to obtain. Camille Bloch completed a fine chocolate shell with a mass of ground hazelnuts and added whole nuts. Chocolate and filling in layers were poured into flat shapes and a rectangular cut. While searching for a name for this new product, Bloch recalled the city of Ragusa (now Dubrovnik in Croatia), where he had once spent a holiday and chose this name.
Please also note - chocolate is a foodstuff and can therefore not be returned if you do not like it - we only exchange items in their original packaging accompanied by the original receipt, that was found of poor quality following the manufacturer. The relevant costs for the return shipment are at your expense.
We recommend that you store your chocolate package for half a day at around 15 degrees (e.g. in the cellar) as soon as possible after receipt. We know all too well that this wait never seems to end...
Very happy with the experience in the web shop. The delivery just took 3 days to Romania, didn't expected to be that fast. The package and the chocolate inside was in perfect condition to enjoy the Swiss Chocolate World experience.
Will be ordering more in the future !!
We have direct and sometimes exclusive contracts with most chocolate brands. This applies in particular to those brands that you have not actually been able to buy outside of Switzerland - with us you can now. Incidentally, the respective product descriptions come directly from the manufacturers. By the way, we don't make our own chocolate.
Ragusa blond chocolate brings a touch of impertinence to lovers of sweets. Blond is clearly distinguished from white by its sweet and subtle taste. Its name comes from its golden yellow color and its pronounced caramel taste that make it a unique treat.
Lorenzo Piccione di Pianogrillo, the owner of Tenuta Pianogrillo, is a true "renaissance man." He is simply dolcissimo and completely impressive in his wide variety of talents. Lorenzo is an artist, a concert pianist, a farmer, a winemaker, and most importantly - an incredible olive oil producer. He is very savvy with social media (follow on instagram @pianogrillo_farm) so I felt like I've known him for awhile before actually visiting the farm. I sent my friend Anna Watson Carl (The Yellow Table cookbook author and contributor to Saveur.com) with a little checklist of things to do and people to meet in Sicily when she went for the first time in January... a Palermo Street Food Tour with Salvo Agusta, winery visit to Arianna Occhipinti, Modica chocolate shop to meet Pierpaolo Ruta at BonAjuto, and a trip to Chiaramonte Gulfi to see the Pianogrillo olive orchard.
At Pianogrillo, they are situated near the Iblei mountain range which is where the name for the olives comes from. The olives that are used for the Sicilian extra virgin olive oil that Gustiamo imports into the US are 100% tonda iblea - a special bright green, round olive that can be pressed for oil and also "da salare" to preserve and eat!
The property at Pianogrillo has a 30-hectare orchard of bio olive trees, and another 30 for grapes, citrus trees, gorgeous stables for horses and animals like the suino nero black pigs, little rabbits, chickens + goats. The new addition is the farm-chic cantina for winemaking. We tasted Curva Minore (a frapatto and nero d'avola blend) right from the barrels in the cantina and had a nice snack of salame, pane ragusano and a bottle of Grillo in Lorenzo's kitchen.
It was such a special visit with Lorenzo Piccione at Pianogrillo in Chiaramonte Gulfi. Not every private chef has a chance to meet the people who make their ingredients or actually visit the small farms or vineyards where they are grown. I'm so lucky to be a Chef in a place like New York where there are companies like Gustiamo to help source these great international products for me. If I can't have a hotel with a garden near the sea in Sicily just yet, I'll stick with my importer to bring all the good italian stuff right to my front door in Brooklyn.
38c6e68cf9