Our History h2>
For generations, fans of Swiss chocolate have known and loved our creations. Learn more about the history of our traditional family business in its third generation.
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1929
“Chocolats et Bonbons fins Camille Bloch” is founded in Bern
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1935
Relocation to Courtelary and foundation of “Chocolats Camille Bloch SA”
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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.
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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.
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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.
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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.
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1961-64
Production expands
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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.
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1971
Opening of the company childcare center
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1980
Sponsorship of EHCB—Hockey Club Bienne
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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.
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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.
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2005
Succession
Daniel Bloch succeeds his father, Rolf Bloch, as Chairman of the Board of Directors.
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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.
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2015
Rolf Bloch passes away in Bern, May 27, in his 85th year. He had been with the company for over 50 years.
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2015
“AUTHENTICITY” work begins
In 2017 work began on new production and logistics facilities, as well as the new office building and “La Chocolaterie à croquer”, our new Visitor Center.
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2016
Expansion in Germany
Daniel Bloch, CEO of Chocolats Camille Bloch, speaking to journalists during Berlin Food Week 2016.
ADVERTISING YESTERDAY AND TODAY h3>
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1948
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1950
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1955
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1957
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1978
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1993
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2000
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2005
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2013
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2014
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2015
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2016
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2017
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2017
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2018
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2018