Swiss Milk Chocolate Confectionery with a Truffle Filling and Whole Hazelnuts.
The invention of 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, Bloch recalled the city of Ragusa (now Dubrovnik in Croatia), where he had once spent a holiday and chose this name.
Ingredients: sugar, hazelnuts, cocoa mass, cocoa butter, coconut fat, whole milk powder, soya flour, melted butter, skimmed milk powder, emulsifier: rapeseed lecithin, pure vanilla extract