Swiss Dark Chocolate Confectionery with a Truffle Filling and Whole Hazelnuts. 60% Cocoa.
The invention 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, Camille Bloch recalled the city of Ragusa (now Dubrovnik in Croatia), where he had once spent a holiday. Finally, he chose this well-sounding name - and because it fit for all languages.