A family business


Chocolats Camille Bloch SA is a family business steeped in tradition, headquartered in Courtelary in the Bernese Jura region of Switzerland. It was founded in Bern by Camille Bloch in 1929. Today the third generation, represented by Daniel Bloch, presides over the destiny of this Swiss chocolate maker. Sustainability is one of our guiding principles, and influences how we run the company, in economic, social and environmental terms.

Our management team: Joëlle Vuillème, Directrice Business to consumer, Jean Kernen, Directeur industriel, Manfred Stiefel, Directeur Marketing et Ventes, Daniel Bloch, CEO, Nicolas Aubert, Directeur financier.

We have been making the finest chocolate specialties for over 80 years and have proven ourselves to be unique due to the high standards we apply to all areas of our business. Our master chocolate-makers use the very latest technology to perfect their recipes, but in a way that respects our traditional values. We also strive to produce authentic and unique creations.

With 200 employees, Chocolats Camille Bloch SA is one of the region’s largest employers. Each year we produce 3,700 tonnes of chocolate, with almost one quarter of this destined for export.

Chocolats Camille Bloch

Our corporate culture

Although much has changed since Chocolats Camille Bloch SA was founded back in 1929 our values have remained the same. A respect for our family traditions, a passion for chocolate, high quality standards, a sense of social and environmental responsibility—from harvesting the cocoa bean to the finished product—and, of course, our passion for Swiss chocolate and our valley here in the Bernese Jura region of Switzerland.

Chocolats Camille Bloch SA takes a long-term approach. For us, thinking and acting sustainably is no mere fad, but a guiding—and constantly evolving—principle.


Past & Present Advertisements

Chocolats Camille Bloch

The History Of The Chocolate Factory

  • 1929

    “Chocolats et Bonbons fins Camille Bloch” is founded in Bern

  • 1935

    Relocation to Courtelary and foundation of “Chocolats Camille Bloch SA”

  • 1942

    Invention of Ragusa
    Raw materials were scarce during the war years. In 1942 Camille Bloch had a stroke of genius: transforming hazelnuts into a paste with the addition of whole hazelnuts. He flattened the mixture, covered both sides in a thin layer of chocolate and cut it into rectangular 50 gram bars. Ragusa was born.

  • 1948

    The birth of the Torino bar
    Camille Bloch was one of the first chocolate makers to sell filled chocolate. Initially a specialty only available in the summer months, the emergence of air conditioning in stores enabled chocolate fans to eat their favorite bars all year round.

  • 1950

    Invention of the Torino bar
    Torino’s pioneering spirit continued with the arrival of the 50 g bar in the 1950s. Once again, Camille Bloch was one step ahead of the competition.

  • 1955

    Creation of Kirsch chocolate
    This year saw the launch of specialty kirsch chocolate, when a new production process removed the need for a sugar crust.

  • 1961-64

    Production expands

  • 1970

    The founder Camille Bloch passes away in Bern, December 8. He handed operational control of the company to his son Rolf the year before his death.

  • 1971

    Opening of the company childcare center

  • 1980

    Sponsorship of EHCB—Hockey Club Bienne

  • 1997

    Daniel Bloch takes over operational control
    After many years with the company, Daniel Bloch, eldest son of Rolf Bloch, takes over as operations director in 1997.

  • 2003

    Launch of Torino Noir
    Camille Bloch delivers another surprise with the launch of Torino Noir, a dark chocolate and slightly bitter version of the original.

  • 2005

    Daniel Bloch succeeds his father, Rolf Bloch, as Chairman of the Board of Directors.

  • 2005

    Invention of the mousses
    Mousse chocolate was a groundbreaking idea originally developed by Chocolats Camille Bloch. The mousses are a light and airy specialty with a crispy chocolate coating.

  • 2015

    Rolf Bloch passes away in Bern, May 27, in his 85th year. He had been with the company for over 50 years.

  • 2015

    “AUTHENTICITY” work begins
    In 2017 work began on new production and logistics facilities, as well as the new office building and CHEZ Camille Bloch, our new Visitor Center.

  • 2016

    Expansion in Germany
    Daniel Bloch, CEO of Chocolats Camille Bloch, speaking to journalists during Berlin Food Week 2016.