Founded in 1929, this family-owned Swiss company has been producing all of its sweet specialties at its one and only site in Courtelary, Canton of Berne, Switzerland since 1935. We are one of the few bean-to-bar chocolate manufacturers in Switzerland with all production steps carried out in-house. Our brands Ragusa (since 1942), Torino (since 1948) and Camille Bloch Liqueur Chocolates (since the 1950s) are known throughout Switzerland and internationally.
A taste for challenges
We produce our chocolate specialties from bean to bar, all at our one and only production site in Switzerland. Our employees combine experience, competence and expertise to meet our high quality standards every day.
Social and environmental responsibility throughout the value chain
We want everyone to be able to enjoy our products with a clear conscience. Our commitment to quality includes our social responsibility. We strive to continuously improve our business activities in terms of social, environmental and economic sustainability.
Ragusa - tradition and innovation
With the invention of the iconic crunchy Ragusa bar in 1942, the company's founder, Camille Bloch, achieved a true success story. Cocoa and other raw materials were scarce at the time, so he processed the still available hazelnuts into a fine praline mass and covered it in a layer of chocolate. Instead of the 100g bar that was common at the time, he cut the chocolate into a more practical size - and launched the first 50g bar in Switzerland.
Since 2008, the Ragusa Classic bar has also been available in dark chocolate with 60% cocoa content, known as the Ragusa Noir bar, and in 2014, Switzerland's first blond chocolate bar, the Ragusa Blond bar, followed.
Torino – a magical moment for everyday life.
Torino chocolates sweeten everyday life. The top of the Torino line is now available in a convenient format - perfect for turning any occasion into something special to share with friends and family. Torino Milk and Torino Noir (dark) is available in a new 320g packaging with 16 bars to share.
The secret of simplicity – chocolate and liqueur
In the 1950s, Camille Bloch developed a special process so that he could make chocolates filled with liqueur without a sugar crust. With this process, the wonderful chocolate-liqueur flavor is even better. As leaders in the Swiss market with our Camille Bloch Liqueur Chocolate Bars we have recently developed two new varieties Gin and Raspberry spirit: covered in dark chocolate and without a sugar crust, they embody a true, original and unique chocolate pleasure. They thus perfectly complement our range of now seven varieties, which also include Kirsch, Cognac, Williams, Cointreau and Grappa.
Sharing our passion for chocolate
The secret of our chocolate pleasure is in each of our chocolate brands - we combine the highest quality standards with artisanship, our history with innovation, our values with taste and pleasure. In our Visitors Center, you can experience all this with all your senses.
Contact media
Jessica Herschkowitz, head of corporate communications
Chocolats Camille Bloch SA
Grand Rue 21
2608 Courtelary, Suisse
jessica.herschkowitz@cbsa.ch
About Chocolats Camille Bloch SA
Chocolats Camille Bloch SA was founded by Camille Bloch in Bern in 1929 and has been producing its specialties in Courtelary in the Bernese Jura since 1935. Today, the company is managed by Daniel Bloch, the third generation of the Bloch family. The company employs 180 people and produces around 3,300 tons of chocolate per year, in particular the classics Ragusa and Torino as well as specialties with mousse and liqueur filling. 20% of its production is exported. Besides Switzerland, the main markets are Germany, France, Scandinavia and North America. Traditional recipes, know-how and innovation are the basis of Chocolats Camille Bloch's success. Daniel Bloch cites three factors for the successful development of the family business: independence, dedicated employees and a good balance between tradition and innovation.
To the press compartment of Chocolats Camille Bloch SA
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