User talk:Dragonsmouth

The Local Products Steering Group within the VLAM vzw (Flemish Centre for Agro- and Fisheries Marketing) granted the artisanal cuberdon with the title of traditional Flemish local product.

The cuberdon was created sometime during 1873 by a Brussels confectioner. The name is supposedly derived from old Flemish “Kupe” (tub) or from “Kuper” (cone), although there are no guarantees on this.

For the traditional cuberdon, sugar is flavoured with natural flavouring based on raspberries and red fruits and thickened with gum arabic, a fairly rare vegetable-based product. The original recipe is a pure company secret.

The typical cone shape is stamped out using casting powder. The hollow is then filled with the liquidised sugar, after which the cuberdons are baked in an oven on low heat.

The fresh cuberdons have a very fine sugared crust encasing the soft syrup. This crust becomes thicker as time passes. As they dehydrate, the inside becomes more and more sugary and it loses its smoothness. This is why cuberdons must be eaten within eight weeks, but they are best eaten during the first four weeks.

When Antoine Geldhof was 14, he worked in a large-scale confectionery in Ghent. This is where he was taught the secret 19th-century recipe for cuberdons by the grandson of the original creator of the candy.

When Antoine learned that he would be the proud father of a baby boy in 1954, he decided to start up his own manufacturing company on the Tieltsesteenweg in Eeklo. Tony Geldhof was laid down in his cradle with the intention of one day carrying on the traditions of Confiserie Geldhof.

After finishing school, Tony started working at the family company, where he literally learned all the tricks of the trade - from cleaning out the drains to managing the company. He expanded the production with, among other things, gummy sweets.

The Confiserie Geldhof cuberdons are made with, among other things, gum arabic (the sap from Acacia trees). When the countries within the Sahel zone were hit by drought, the production was threatened by a shortage of gum arabic. The company still managed to grow steadily, with good years and bad years intermixing.

Since the cuberdon was recognised as a “local product”, it has seen a true revival. With a production of approximately 400 tons, Confiserie Geldhof is currently the undisputed market leader.

Dragonsmouth (talk) 13:01, 11 October 2011 (UTC)

Cuberdons: A flemish delicacy
CUBERDON? The Local Products Steering Group within the VLAM vzw (Flemish Centre for Agro- and Fisheries Marketing) granted the artisanal cuberdon with the title of traditional Flemish local product.

The cuberdon was created sometime during 1873 by a Brussels confectioner. The name is supposedly derived from old Flemish “Kupe” (tub) or from “Kuper” (cone), although there are no guarantees on this.

For the traditional cuberdon, sugar is flavoured with natural flavouring based on raspberries and red fruits and thickened with gum arabic, a fairly rare vegetable-based product. The original recipe is a pure company secret.

The typical cone shape is stamped out using casting powder. The hollow is then filled with the liquidised sugar, after which the cuberdons are baked in an oven on low heat.

The fresh cuberdons have a very fine sugared crust encasing the soft syrup. This crust becomes thicker as time passes. As they dehydrate, the inside becomes more and more sugary and it loses its smoothness. This is why cuberdons must be eaten within eight weeks, but they are best eaten during the first four weeks.

HISTORY

When Antoine Geldhof was 14, he worked in a large-scale confectionery in Ghent. This is where he was taught the secret 19th-century recipe for cuberdons by the grandson of the original creator of the candy.

When Antoine learned that he would be the proud father of a baby boy in 1954, he decided to start up his own manufacturing company on the Tieltsesteenweg in Eeklo. Tony Geldhof was laid down in his cradle with the intention of one day carrying on the traditions of Confiserie Geldhof.

After finishing school, Tony started working at the family company, where he literally learned all the tricks of the trade - from cleaning out the drains to managing the company. He expanded the production with, among other things, gummy sweets.

The Confiserie Geldhof cuberdons are made with, among other things, gum arabic (the sap from Acacia trees). When the countries within the Sahel zone were hit by drought, the production was threatened by a shortage of gum arabic. The company still managed to grow steadily, with good years and bad years intermixing.

Since the cuberdon was recognised as a “local product”, it has seen a true revival. With a production of approximately 400 tons, Confiserie Geldhof is currently the undisputed market leader. Dragonsmouth (talk) 13:06, 11 October 2011 (UTC)