Frequently asked questions

Where does the name RAGUSA come from?

The invention of Ragusa goes back to 1942 when commodities such as cocoa were difficult to obtain. Camille Bloch made a virtue out of necessity: he filled a thin chocolate shell with a paste of ground hazelnuts and added whole nuts. Layers of chocolate and filling were poured into shallow moulds and cut into elongated rectangles, the typical Ragusa shape. Searching for a name, Camille Bloch recalled the city of Ragusa, now Dubrovnik in Croatia, where he had once spent a holiday. He saw it as a pleasant-sounding name that works well in any language.

Are Camille Bloch chocolates gluten-free?

All Camille Bloch chocolate specialities are considered gluten-free in accordance with Swiss Food Law (and the Ordinance on the Labelling and Advertising of Foodstuffs).

Are Camille Bloch chocolate lactose-free?

Powdered milk is used in the preparation of our chocolate specialities. So all our products contain lactose or may contain traces of it. We recommend people with lactose intolerance should not consume our products.

I am allergic to peanuts. Can I still eat Camille Bloch chocolates?

Our chocolates contain no peanuts or any products derived from peanuts such as peanut butter. So you can enjoy Camille Bloch specialities without any worries.

What allergens can Camille Bloch chocolates contain?

All our specialities may contain stone fruits (almonds, hazelnuts), lactose and soy or traces thereof.

I noticed a dull white film on my chocolate. Where does this come from?

This is termed “fat bloom”, and is caused by temperature fluctuations. At high temperatures the fat in the chocolate melts, and at cooler temperatures it crystallises again on the surface in the form of a fine, whitish haze. The chocolate may look slightly less appetising, but is completely safe to eat. The ideal storage temperature for chocolate is between 16 and 19°C. Strict quality controls are regularly performed at our plant. Once it has been shipped, however, it is virtually impossible for us to exert any influence on the transport and storage conditions of the chocolate.

Where does the cocoa used in Camille Bloch products come from?

The quality of the raw materials is the foremost priority in the manufacture of our chocolate specialities. We obtain our cocoa from Ghana in West Africa and from Peru in South America. Since 2011 we have worked with the organisation “Sustainable Management Services” in Ghana, a non-profit organisation that supports the cocoa farmers locally and helps promote a dependable ecologically and socially responsible cultivation. Our specialists also visit the growing regions personally to monitor growing conditions first-hand.

Which vegetable fats does Camille Bloch use in its specialities?

The melt-in-your-mouth consistency so typical of specialities such as Ragusa and Torino cannot be achieved without a limited addition of vegetable fats. We use only non-hydrogenated fats and do without any trans fats whatsoever.

For the fillings of Ragusa and Torino, a blend of coconut fat and cocoa butter is added, which allows us to abstain from the use of palm oil. In the development of our specialities, factors such as our environment, image and health are decisive.