Did you know that the invention of Ragusa chocolate  dates back to the year 1942.. 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. When choosing a name for his new chocolate, Camille Bloch recalled the town of Ragusa, now known as 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.