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Passion Fruit Macadamia Nut Gianduja

230 g Heavy Cream
230 g Passion Fruit Puree
1020 g Peter’s® White Icecap® Confectionery Coating
4 g Invertase

285 g Chopped Macadamia Nuts
285 g Confectioners’ Sugar
370 g Peter’s® GlenmereTM Milk Chocolate

To Make Truffle:

  1. Combine passion fruit puree with heavy cream and heat until scalded.
  2. Whisk in melted Peter’s® White Icecap® confectionery coating and mix until consistent.
  3. When cooled, spread evenly into 12”x12” metal frame and allow to cool and firm completely.

To Make Gianduja:

  1. Combine all ingredients sugar in food processor and continue pulsing until mixture becomes a paste.


  1. When truffle mass has firmed, spread macadamia nut gianduja on top of truffle mixture to make a second layer.
  2. When both layers have cooled and firmed cut into 1”x2” pieces.
  3. Enrobe with Peter’s® Glenmere™ milk chocolate.
Yield: Approx 100 Pieces