Cuberdons, or 'neuzekes' (little noses) as they're called in Ghent, are about as Belgian as sweets get. A small cone with a hard outside and a liquid heart. Geldhof has made them in Eeklo, not far from Ghent, since 1954.

Taste

Purple, sweet and full of raspberry. The shell is thin and crisp, the inside soft and syrupy. Cuberdons are best fresh: after a few weeks the centre firms up and crystallises.

How I enjoy them

• Just as they are: in one bite, or nibble off the tip first and suck out the centre.
• With coffee: one cuberdon as a sweet finish.
• In a dessert: chopped into whipped cream or over vanilla ice cream.
• As a souvenir: for anyone heading abroad or visiting from far away.

Note the storage advice on the box: dry and between 15 and 20 °C, so not in the fridge.

Ingredients

sugar, gelling agent: gum arabic, water, gelatin, flavouring: raspberry, colours: carminic acid, vegetable carbon.

Allergens: none of the 14 major allergens. Contains gelatin.

Nutrition per 100 g

Good to know

Net weight 200 g. Store dry, between 15 and 20 °C. Made by Confiserie Geldhof, Eeklo (Belgium), since 1954.