Confectionery, Biscuits in  Belgium - Belgium Chocolate Directory CONFISERIE GELDHOF Tieltsesteenweg 105-107  9900 Eeklo T: +32 (0)9 377 21 59 F: +32 (0)9 378 13 99  cuberdons@conf-geldhof.be    www.conf-geldhof.be  Product: cuberdons with arabic gum, soft, hard, jelly, citric and sugared gums Profile: The cuberdon is about 150 years old. The inventor's grandson taught Geldhof Antoine how to make the cuberdon, just before WW II. During the war, the Germans put sugar on rations, so the company had to close down shortly after the war. The confectioners left in swarms and Geldhof Antoine settled down in Eeklo, where he concentrated on making Cuberdons.  In 1954 his son Tony was born and Antoine established his confectionary at the Tieltsesteenweg in Eeklo. Since then, the company has expanded 5 times, ten qualified employees produce the traditional cuberdons in a modern, average sized company. In the past, things had been slightly different... Antoine made the first cuberdons with a special copper pan. At the beginning, he distributed them by bike, later with his solex, a local shopkeepers. Back then, one could earn money just by guaranteeing quality. The one lead to the other and innovation was necessary, but we never changed the composition of the cuberdon. It is still made with Arabic gum, which makes it a delicious but very delicate candy. According to Antoine, one has to treat the cuberdon like a baby. That's why no confectioner still produces it in the authentic way. Gelatine is now the leading ingredient. Will the real cuberdon now rise... The real cuberdon has a hard crust, with a liquid filling on the inside. Still the sweet delight needs to be consumed within 8 weeks, to prevent it from becoming too hard. The sooner they are eaten, the better. The limited shelf life makes the cuberdons a difficult product to export, but there should be a market in France and Germany. The Dutch believe it's too sweet   Web www.wtonetwork.com