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Chocolate

Ragusa & Torino on the way to the Salon du Chocolat in Paris

Once I was waiting for a train in Paris when a friend put two chocolate bars into my bag. As a real chocolate lover I quickly checked what I had preciously safeguarded and discovered Ragusa.

I didn’t resist long and put the first bite in my mouth. In no matter of time the first Ragusa bar was gone.

Would I be strong enough to resist to the second one?

No!

Hazelnuts - Camille Bloch - copyright Cb

Hazelnuts – Camille Bloch – copyright Cb

Who could not be tempted by this fine melting chocolate bar with a delicious praline paste, packed with whole hazelnuts. After that trip the taste of a Ragusa never left my mind and Ragusa is still until today one of my favorite chocolates.

One month ago I had to the chance to travel to the small village of Courtelary where the Ragusa is made. After a one hour visit of the family company, I met with Daniel Bloch, the CEO and owner of Camille Bloch.

Daniel Bloch, CEO von Chocolat Camille Bloch

Daniel Bloch, CEO von Chocolat Camille Bloch

Since 1929, year when the Swiss chocolate manufacture was founded by Camille Bloch, the company continued its path to success. When other chocolate companies had to close or merge, Camille Bloch remained solid. Today Daniel Bloch, a joyful and dynamic man, is leading the third generation of Camille Bloch chocolates, making over 56 Millions net sales yearly.

Could the expected shortage of cocoa beans for 2020 worry Daniel Bloch? It does not seem like it and he kindly reminds me that Ragusa was invented in 1942, during a lack of chocolate!

Chocolats Camille Bloch - copyright Camille Bloch

Chocolats Camille Bloch – copyright Camille Bloch

Since I first tasted Ragusa, the marketing teams with their chocolatiers developed new Ragusas, the Ragusa Noir (2008) and the Ragusa Blond (2014), a new creation with caramel.

While Ragusa is the best selling brand of Camille Bloch, it is followed by the famous Torino and the chocolates with liquors and mousses au chocolat. In 1948 Torino was invented as a chocolate treat with smooth gianduia filling. Then, the Torino Noir came on the market and a few weeks ago the Torino Blond.

Ragusa Noir and Blond - copyright Veronique Gray

Ragusa Noir and Blond – copyright Veronique Gray

In Switzerland Camille Bloch specialties are well known and found in almost every food store. Twenty-five percent of the production is exported to countries like France, where CamiIle Bloch has launched a large marketing campaign called “Blond Rocks”.

Ragusa Blond bar - copyright Camille Bloch

Ragusa Blond bar – copyright Camille Bloch

This week Camille Bloch and its CEO, Daniel Bloch, will be at the 20th Salon du Chocolat in Paris from October 29th to November 2nd.

If you are in Paris why not stopping by the chocolate fair, Porte de Versailles and see how their maître-chocolatiers make the Ragusa live or try the new Torino Blond?

As for me I won’t be taking the train without my new temptation, the Ragusa Blond!

 

Invitation to the salon du chocolat - copyright Veronique Gray

Invitation to the salon du chocolat – copyright Veronique GrayS

Where is the Salon du Chocolat?

1 Porte de Versailles

Stand Camille Bloch: B1

 

 

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