The discovery of Ragusa dates back to the year 1942, a time when raw materials such as cacoa were in short supply. Camille Bloch used a mass of ground hazelnuts and whole hazelnuts to fill a bar of chocolate. The chocolate and the mass were poured in successive layers then cut into rectangular bars (the initial shape of Ragusa). When choosing a name for his new product, Camille Bloch recalled the town of Ragusa, now Dubrovnik, in Croatia, which he had once visited on holiday. He decided to adopt this name because he found it pleasing to the ear and compatible with all the national languages. Today Ragusa still possesses all its original characteristics: the same recipe, the same method of manufacturing with traditional confectionery quality and, of course, the same rectangular shape.