The great success of Ragusa and Torino prompted founding father Camille Bloch to venture into a new segment. It was in the 1950s that the first harmonious mixtures of liqueur and chocolate were launched. Whether with or without sugar crust, all the varieties of the wide product range (Cognac, Cointreau, Kirsch, Williams, Truffes) are amongst the most favoured liqueur chocolates in Switzerland. The latest arrival in the liqueur family is a grappa chocolate bar.