The newest member of the Ragusa family! Swiss White Chocolate Confectionery with caramelised milk powder, truffle filling and whole hazelnuts.
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.
