Ragusa Classique

Hazelnut praline chocolate bar · Camille Bloch · Chocolate & candy

must-try

Why it's worth it

Camille Bloch created Ragusa in 1942 during the wartime cocoa shortage, and it remains the company's most successful product. Locals and visitors name it as a Swiss bar you are unlikely to find abroad; in Czechia it appears only in specialty chocolate e-shops and the odd promo.

Taste

Milk chocolate around a soft praline cream studded with whole hazelnuts; sweet and nutty

Why this rating

You can’t get this at homerare or import-only in Czechia

Reviewers rave about it4 sourced review quotes on file

A local icona national icon

Easy to findstocked in mainstream chains at everyday prices

Scores 9 of 10 on our published rubric.

Nutrition

Nutri-Score EBad nutritional quality

Nutritional values per 100 g

Energy value2395.4 kJ · 580 kcal

Fats38 gincluding saturated fatty acids15 g

Carbohydrates51 gincluding sugars47 g

Protein7.2 g

Salt0 g

Source: Open Food Facts label data (may lag pack reformulations).

Where & what you'll pay

CoopEAN 7610008700807

If you know Czech shelves

No everyday CZ analog; Czech filled bars do not pair praline cream with whole hazelnuts

Sources

“The company's most successful product is the Ragusa chocolate bar, which was invented in 1942 as a result of the shortage of chocolate in World War II.”
en.wikipedia.org (encyclopedia)
“Ragusa by Block is also very good, and something that you are unlikely to find abroad.”
community.ricksteves.com (forum)
“une des meilleures barres chocolatées du monde”
www.yapaslefeuaulac.ch (blog)
“We particularly like Ragusa, Torino, and Lindt.”
aplinsinthealps.com (blog)

Curated 2026-10-01. Image: Open Food Facts contributors, CC-BY-SA.