1929: Founding of “Chocolats et Bonbons fins Camille Bloch” in Bern
1935: Relocation to Courtelary and founding of “Chocolats Camille Bloch SA”
1942: 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.
1948: Creation of the TORINO tablet bar
The company founder Camille Bloch was one of the first chocolatiers to introduce filled chocolate tablet bars onto the market. Initially only as a winter speciality until retail stores were air-conditioned.
1950: Invention of the TORINO stick
The pioneering spirit of TORINO can also be seen in the launch of the 50g stick in the 1950s – another area where Camille Bloch was well ahead of the competition.
1955: Creation of Kirsch chocolate
In 1955 the Kirsch chocolate speciality was introduced. A new production process meant it could be manufactured without the usual sugar crust.
1961-64: Expansion of production
1970: Death of Camille Bloch
Founder Camille Bloch passed away on 8 December 1970 in Bern. A year earlier he had already handed over operational responsibility to his son Rolf.
1971: Opening of the company crèche
1980: Sponsorship of EHCB (Ice Hockey Club Biel)
1997: Daniel Bloch takes over operational management responsibility
After several years in the business, Daniel Bloch, the elder son of Rolf Bloch, assumed the operational management of the company in 1997.
2003: Launch of TORINO NOIR
In 2003, Camille Bloch delighted chocolate lovers with the launch of TORINO NOIR, a dark and slightly bittersweet version of the original.
Daniel Bloch succeeds his father, Rolf Bloch, as chairman of the board of Directors.
2005: Invention of the Mousse varieties
Our Mousse chocolate was a pioneering achievement: the original was invented by Chocolats Camille Bloch. Mousse is a light and airy speciality with a crisp chocolate coating.
2015: Death of Dr. Rolf Bloch
On 27 May Rolf Bloch passed away in Bern at the age of 84. He had worked at the company for over 50 years.
2016: Strong presence in Germany
Daniel Bloch, CEO of Chocolats Camille Bloch, in the focus of the german media at the Berlin Food Week 2016.