Production and raw materials

Our specialities are manufactured exclusively with ingredients of natural origin.

FROM BEAN TO Premium chocolate BAR

We take responsibility

Camille Bloch knew that to make the highest quality chocolates, he needed a sustainable supply of the highest quality of ingredients. That’s why the story of our product starts in the countries that grow our cocoa beans. As part of our commitment to sustainable farming practices, we pay a premium price for our cocoa beans, which contributes to the financing of infrastructure and education projects in our farmers’ communities. In every farming community where our beans are grown, experts from Sustainable Management Systems maintain contact with our farmers including regular visits to the farms throughout the entire growing and harvesting seasons.


Raw materials

The cocoa

For a number of years, we have obtained most of our cocoa from Ghana, with a small proportion coming from Peru. Both are cocoa-growing countries that enjoy a stable infrastructure and sound democracy.






Since 2011 we have strengthened our commitment in Ghana, where we now collaborate with the non-profit organisation Source Trust. They support the cocoa farmers locally and work to promote dependable, ecologically and socially responsible cultivation. We aid specific projects by paying a premium over and above the raw material price. We maintain direct contact with the management of the companies we work with in the growing regions and visit the plantations personally. Our cocoa comes from the Kumasi region and can be traced back to the specific growing area.


The cocoa

Hazelnuts – the essence of our Ragusa specialties

Chocolats Camille Bloch SA processes about 1 permille of the global hazelnut supply. Ragusa consists of one third hazelnuts as part of the filling, and to that we add at least 11% whole hazelnuts. We buy our hazelnuts from certified producers in France, Georgia and Turkey.

There are two cocoa harvests per year. The primary harvest takes place from October to January.

The ripe fruits are removed from the trees with long poles and collected.

The opening of the pods is carried out in teams.

The pulp-encased cocoa beans are spread out, covered with banana leaves and left to ferment for 7–10 days.

The fermented cocoa beans are spread out to dry and turned regularly for a period of about one week.

Each jute sack is marked with a barcode before being taken to the harbour.

The code is electronically recorded, allowing the cocoa beans to be traced back from Courtelary to the growing region.

Course on the topic of workplace safety in the shade of the cocoa trees.

The cocoa farmers are an interested audience and ask many questions.

René Meier, Head of Strategic Purchasing, and Regula Gerber, Head of Communications, on a visit in 2013.

Daniel Bloch, CEO, at the inauguration of the Village Resource Center in 2012.

Daniel Bloch is officially received by the village leader.

The interior of the VRC houses fully equipped computer workstations.

Students and farmers from the village take advantage of the course offerings.

Raw materials

…. Non-profit-organization Sustainable Management Services


Tracable back to the farming villages in Ghana

Each year Chocolats Camille Bloch processes almost as many hazelnuts as cocoa beans. For example, more than one-third of Ragusa is made up of hazelnuts. It is no wonder, then, that the quality of the raw material is such a high priority for us.

We obtain the majority of our hazelnuts from Turkey, which produces over 70% of the world’s commercial supply.

The hazelnuts are mechanically calibrated according to size.

The nuts are mainly harvested by hand, occasionally aided by harvesting machines.

The quality of the hazelnuts plays an important role in our products.

CEO Daniel Bloch talking with hazelnut growers, 2013.

Head of Purchasing René Meier (left) makes regular visits to the growing areas.

As far as the eye can see: hazelnuts are laid out to dry.

The nuts are manually sorted and foreign matter is removed.

Chocolats Camille Bloch utilises around 600 tonnes of hazelnuts each year.


Other raw materials

Vegetable fats: We use a blend of coconut fat and cocoa butter to make the fillings for our specialities, such as Ragusa and Torino. Our products are made exclusively with non-hydrogenated fats and do not contain any trans fats. Whenever possible, we utilise powdered milk and sugar from Switzerland. We use natural vanilla extract from Madagascar. For our Liqueur specialities we use first-class products from Switzerland and Europe.


From bean to bar

A journey to the region in Ghana where the cocoa used in our specialities comes from. We follow the cocoa bean on its way to our production plant in Courtelary. The film was shot between 2013 and 2014.