The cuberdon is about 150 years old. The name cuberdon comes from
the word 'kupe', flemish for 'tub'. The cuberdon is poored into
cone shapes, after which the production process continues. This
makes the outside grow hard, while the inside stays liquid. The
filling (raspberry sirop, sugar & Arabic gum are the key ingredients)
is not injected, as many believe. Shelf life is only about 4 weeks,
after that the liquid sugar inside cristalizes.
You'll have to come to Belgium to taste it :)

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