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Passion Fruit Macadamia Nut Gianduja

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

285g Chopped Macadamia Nuts
285g Confectioners’ Sugar
370g 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