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.