The traditional recipe from 1942 is still in use today, unchanged. The combination of melt-in-the-mouth hazelnut filling, enriched with crunchy hazelnuts, between two thin layers of dark chocolate is still as popular as ever. Ragusa Noir, with 60% cocoa, is a particular favourite among connoisseurs and chocolate lovers in Switzerland and abroad.
The classic has kept on reinventing itself and evolving. Today Ragusa is available in a wide range of formats and presentations. And for lovers of dark chocolate there is Ragusa Noir with 60% cocoa.