The earliest version of this fondant dessert emerged during 14th Century France and was called fondantcukor. The... More
The earliest version of this fondant dessert emerged during 14th Century France and was called fondantcukor. The recipe was altered through the years of European confectionary history. French pastry chef Pierre-Andre Manion in 17th Century introduced fondantcukor recipe in Germany.
The popularity of the fondant candies reached the shores of Hungary when German craftsmen migrated there in the 19th Century. German wealthy families would erect Christmas Tree in the entrance hall of their homes (called Salons) and decorate it with sweets wrapped in shiny paper.
Such candies were made first in the 14th century in France. By the beginning of the 19th century it came through German intermediates to Hungary.In 1891, Hungarian-French chef and entrepreneur Hegyesi Joseph coined the name Szaloncukor which is derived from German fondant candy called "Salonzuckerl" which mean "Sugar in Salons".
The mass production of fondant candies wrapped in foil packaging was manufactured by steam powered engines in 1883 in Hungary, mostly dedicated for creating traditional cakes of Gerbeaud brand.
Following Gerbeaud as inspiration, the family of Geza Kugler founded a chocolate factory in 1886. Both Gerbeauds and Kuglers adopted their own version of the recipe by publishing 19th Century recipe books of Hungarian confectionary. By the end of the 1800s, the candies were packed in tinfoil balls and colored tissue papers.
In 1941, the Kuglers opened the largest chocolate factory in Hungary.
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The inimitable trinity of dark chocolate, sour cherry and sweet, alcoholic filling made Cherry Queen to the queen of pralines. Cherry Queen that was renewed from time to time with the respect of tradition symbolises more than Hungarian pride.
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