ORIGIN OF OUR COCOA BEANS
Sustainability is at the heart of our concerns: we can trace our cocoa beans from Ghana or Peru to the village community.
The cocoa beans are transported by boat to Amsterdam and then by road to Courtelary, Switzerland.
It reveals the typical aromas of cocoa, almonds or hazelnuts.
Little hammers turn the beans into tits. The peels are removed.
The nibs are ground until a pure cocoa paste is obtained. Hazelnuts and almonds are also ground.
THE MIXING OF INGREDIENTS
We mix our top quality ingredients, such as sugar or Swiss milk powder, into our pure paste for blankets and interiors.
GRINDING AND CONCHING
The chocolate mass is crushed for refining and then passes through the conches. The conching brings on-creaminess to the chocolate.
The hazelnut has been the basic ingredient for the success of our Ragusa specialities since 1942.
The chocolate mass is either poured into the moulds or extruded to form our Ragusa and Torino specialities.
We use recyclable materials as much as possible.
WE SHARE OUR PASSION FOR CHOCOLATE
In our Visitor Centre at Camille Bloch’s home, you will learn about the history of our traditional family business, our values and commitment to sustainability and social responsibility, and how we make Ragusa and Torino.