The strong, dark version of Ragusa. With 60% cacao in the chocolate, Noir offers the most intense Ragusa experience. Here the classic speciality shows its elegant side.
Chocolats Camille Bloch launched Ragusa Noir in 2008. A TV spot was produced to accompany the launch.
A key ingredient of Ragusa: hazelnuts helped turn Ragusa into a cult product and a unique Swiss chocolate speciality.
Cacao beans arrive in Courtelary, where chocolate is then made from them.