After introducing Cuberdon from Gent in Chapter 2, I would like to present another sweetling called Sneeuwballen. Again, from Gent.
Sneeuwballen meaning snowballs date a hundred years back. In the beginning of the 20th century, August Larmuseau from Gent came up with a fabulous recipe, especially for those who were not able to afford the luxurious chocolates in Belgium. This special recipe resulted in the shape of an edible snowball. Since then, Snowballs are associated with the name of Larmuseau that has come to be the brand.
Larmuseau fabulously defines the Snowballs: “they crack when you bite them, and melt on your tongue like snow in the sun.” These snowy delicacies are crispy outside and creamy inside. Dark belgian chocolate, vanilla and powdered sugar surely make a delicious combination.
These snowballs are now sold in Belgium under the brand of Larmuseau, but here comes the tricky part. You can only find them between September and March. As the traditional recipe is respected by the new owners of Larmuseau, preservatives and food coloring ingredients are strictly avoided. And despite the modern storage technologies, Snowballs are kept seasonal. From September until March, you can find them in bakeries and stores all over Belgium, especially in Gent.
Another important fact about Sneeuwballen is about the recipe. In spite of many attempts, it has remained as a secret. When Johnny Larmuseau wanted someone to take over the business, luckily there was a willing Ghent habinant. Tanguy Serraes (born in 1991!) was the name. Larmuseau trained him and then Serraes took over the business. Not changing a tiny bit in the recipe, Serraes helps the world by ensuring the continuity of Sneeuwballen.