PROVA GOURMET
Exceptional Vanilla and Extracts Since 1946
Since 1946, PROVA has sourced exceptional raw materials and extracted their essence to create products that are unmatched for quality and flavor. Including vanilla beans from a variety of sources worldwide, as well as extracts, powders, and pastes, Prova Gourment instills their passion into all of these creative materials that inspire the inventiveness of artisans, chefs, bakers, ice cream and chocolate makers, and restaurateurs the world over.
Sourcing
PROVA’s knowledge of their growing areas and their trusted relationships with producers allow for diversified, meticulous and responsible sourcing, bringing you the finest ingredients.
Extraction
With over 75 years of experience, PROVA has developed a recognized and patented extraction process that delivers an easy-to-use product that preserves and enhances the raw materials.
Inspiration
PROVA’s flavor engineers and chefs guide and inspire, passing on the valuable tips and tricks so PROVA products can truly be a creative tool in the food service industry.
AUI Fine Foods Proudly Offers PROVA Gourmet Products
Contact your sales representative, call us or visit our website to order today.
Prova’s Philosophy
Beyond their roots and expertise, PROVA’s values are the common thread that underpins and guides their actions. Values are the compass that steers their evolution, allowing them to progress with pride and confidence. These values are embodied in an action program called “Care&Act”.
PROVA’s Commitment to Madagascar
PROVA is taking tangible steps in five priority areas across four villages in northeastern Madagascar. These steps include passing on and further developing expertise, training and raising awareness, offering fair remuneration to planters, ensuring transparency and traceability, preserving and restoring the environment, and supporting local communities.
6,000
Reforestation plants transplanted in the Sava region.
1,800
311
School kits distributed in four villages
Cash crops given to planters who have taken part in reforestation 572
4,500
Seeds sown on public land to produce fertilizer
Children provided with snacks at school during term time
1,016
People covered by health insurance
VANILLA BEANS
Exceptional and Responsibly Sourced
PROVA sources the finest vanilla beans from around the world, while focusing on responsible and sustainable practices. Their expertise in product selection, deep understanding of local markets, and strong business ethics drive their approach.
While Madagascar remains a leader in vanilla production, each region brings its own distinctive terroir, shaping the unique flavors of the beans it produces. This diversity not only ensures the highest quality but also fosters creativity and culinary innovation, inspiring new and exciting flavor profiles for chefs and consumers alike.
Preparation: Split the bean, scrape out the seeds with a knife, and add to your preparation. For liquid applications, immerse all parts in your liquid (about 1 bean/liter). Heat at 158 °F for 20 minutes, then leave to cool, Ideally, leave to infuse for 24 hours in the refrigerator.
Applications: For use in flavoring ice creams, custards, doughs, fillings, sauces, and more.
777001
Madagascar Bourbon Vanilla Beans, Grade A 1 bag: 8 oz / 227 g
These beans are intense and balanced with balsamic, phenolic, and woody flavor notes.
777003
Tahitian Vanilla Beans, Grade A 1 bag: 4 oz / 113 g
These beans have anisic, almondy, and powdery flavor notes.
777002
Papua New Guinea Vanilla Beans, Grade A 1 bag: 8 oz / 227 g
These beans contain fruity, powdery flavor notes, almost raspberry-like, with hints of spice and almond.
777004
Ugandan Vanilla Beans, Grade A 1 bag: 4 oz / 113 g
These beans are woody with notes of powder and caramel.
Tahitian Vanilla Ice Cream
by Kriss Harvey | Yield: 4 Servings
Ice Cream Ingredients:
• 2.3 oz / 65 g Sugar
• 0.5 oz / 15 g Dextrose
• 0.6 oz / 18 g Non-fat Milk Powder
• 0.1 oz / 2 g Ice Cream Stabilizer
• 1/2 ea PROVA Gourmet Tahitian Vanilla Bean (777003)
• 8.1 oz / 230 g Whole Milk
• 2.5 oz / 70 g Heavy Cream
Ice Cream Directions:
1. Combine sugar, dextrose, non-fat milk powder, ice cream stabilizer, and the Tahitian Vanilla Bean and set aside.
2. In a sauce pot, warm whole milk and heavy cream to 122°F / 50°F. Add solids and bring up to 185°F / 85°C. Blend and strain to remove solids. Chill overnight.
3. Churn ice cream per machine instructions, freeze, and serve.
PURE VANILLA EXTRACT & FLAVORINGS
Made from Exceptional Raw Materials
PROVA’s extraction methods have been refined and tested over 75 years. Their advanced technologies and techniques preserve the aromatic integrity of the raw materials, resulting in a rich final product that retains the more than 400 aromatic components found in vanilla extracts.
Preparation: Ready to use and easy to measure out. It can be poured directly into preparations, without prior infusion.
Applications: For use in all applications, sweet and savory, hot and cold: ice creams, pastry creams and custards, mousses, sponge cake, cookies, fruit preparations, chocolate ganache, sauces, and more.
Dosage: 2% by weight
777008
Pure Vanilla Extract
1 bottle: 1 qt / 0.9 L
Nuanced with rich, indulgent flavors, this extract is blended from exceptional vanilla beans sourced from around the world.
777017
Pure Madagascar Bourbon Vanilla Flavor, Alcohol-Free
1 bottle: 33.8 oz / 1 L
An alcohol-free vanilla flavor with the classic, rich balsamic, phenolic, and woody notes expected of Madagascar Bourbon Vanilla.
777018
Pure Madagascar Bourbon Vanilla Flavor with Seeds, Alcohol-Free
1 bottle: 33.8 oz / 1 L
With the typical aromatic intensity of Madagascar Bourbon vanilla, containing balsamic, phenolic and woody notes, this vanilla flavor is speckled with vanilla seeds for an attractive and quality visual.
PASTE
777012
Madagascar Bourbon Vanilla
Bean Paste
1 bottle: 1 qt / 0.9 L
An alcohol-free vanilla paste with the classic, rich balsamic, phenolic, and woody notes expected of Madagascar Bourbon Vanilla, with seeds for an attractive visual appeal.
Dosage: 2% by weight
POWDER
777013
Madagascar Bourbon Vanilla
Bean Powder
1 jar: 7.05 oz / 200 g
Ground whole Madagascar Bourbon vanilla beans. Ideal for cake batter, macarons and icing, or as decoration.
Dosage: 1-4% by weight
FLAVORINGS
Rich, Authentic Flavors
Developed by flavor engineers and crafted in France, PROVA’s flavorings capture traditional favorites with bold, robust profiles.
Preparation: Ready to use and easy to measure out. It can be poured directly into preparations.
Applications: Ice creams, custards, cookie dough, cream fillings, fruit pies, chocolate ganache, mousse, sauces, smoothies, shakes, and more!
777007
Imitation Vanilla Flavor
1 bottle: 1 qt / 0.9 L
A vibrant and intense vanilla flavor reminiscent of classic sweets like marshmallow and birthday cake.
Dosage: 2% by weight
777025
Natural Caramel Flavor
1 bottle: 1 qt / 0.9 L
A rich golden color with the classic taste of caramel. Balanced flavor, with toasted notes & a buttery finish.
Dosage: 3-4% by weight
777037
Natural Cocoa-Type Flavor
1 bottle: 33.8 oz / 1 L
Intense concentrated cocoa flavor, perfect for baked or cold applications.
Dosage: 1% by weight
777014
Coffee Flavor
1 bottle: 1 qt / 0.9 L
A coffee flavor with strong and sweet roasted notes, like the perfect americano.
Dosage: 2% by weight
Cold Brew Colada
by Tristan Rousselot | Yield: 4 Servings
In a bowl, combine:
• 5.5 oz / 156 g Cream of Coconut
• 4.3 oz / 122 g Heavy Cream
• 0.1 oz / 3 g PROVA Gourmet Cold Brew & Coffee Extract (777021)
Whisk until cold brew has fully dissolved. Transfer to a siphon with desired tip, charge with one cartridge of nitrogen, shake well and chill until needed.
In a cocktail shaker filled with ice, combine:
• 14.1 oz / 400 g Pineapple Juice
• 1.4 oz / 40 g Cream of Coconut
• 0.6 oz / 16 g PROVA Gourmet Cold Brew & Coffee Extract (777021)
Shake well and Strain into prepared glass filled with ice. Shake the coconut foam siphon well. Top mocktail with coconut foam and garnish as desired.
Coffee Extracts
PROVA’s 100% natural coffee extracts offer a superior-quality alternative to raw materials, ensuring consistent results and ease of use.
Preparation: Ready to use and easy to measure. Pour directly into preparations.
Applications: For use in all kinds of applications, sweet and savory, hot or cold: hot and cold drinks, cocktails, mixed beverages, ice-creams, crèmes pâtissières and custards, mousses, sponge cake, biscuits, fruit preparations, chocolate ganache, sauces, etc.
777020
Colombian Coffee Extract
1 bottle: 33.8 oz / 1 L
An indulgent Colombian coffee extract made with 100% Arabica beans with delicate vegetal and fresh ground coffee notes. No bitterness.
Dosage: 2% by weight
777021
Cold Brew & Coffee Extract
1 bottle: 33.8 oz / 1 L
Flavor made with 100% Arabica beans; aromatic and rich, strong with roasted ground coffee notes, pleasant bitterness, no acidity.
Dosage: 2-10% by weight
CARAMEL
A Balanced Classic
Caramel for pastry-making is a universal component of sweet dishes, and a favorite of pastry makers the world over. This dark amber Pastry Caramel sauce and flavoring features a balanced flavor profile of a bitter, toasted sugar caramel.
Preparation: Ready to use. Pour directly onto or into your preparations.
Applications: Use to flavor creams and mousses or as an indulgent topping or plating sauce.
Dosage for Flavoring: 2% by weight
777022
Pastry Caramel
1 bottle: 1 qt / 0.9 L
Ready to use pastry caramel; use as a flavoring or as a topping for the perfect finishing touch.
CAVIANI
As Rich as the Heart of the Bean
Caviani combines ease of use, quality and the core of nature’s harvest. An exceptional, ultra-concentrated product with a look rich in seeds, with a unique texture and aromatic excellence, a revolution in everyday vanilla usage.
Preparation: Ready to use and easy to measure out. It can be poured directly into preparations, without prior infusion.
Applications: ice creams, custards, doughs, fillings, sauces, and more.
Dosage: 0.2% by weight
Conversion: 2g = 2 vanilla beans
777036
Caviani, Concentrated Vanilla Flavor with Seeds
1 jar: 3.5 oz / 100 g
A generously seeded, ultra-concentrated pure vanilla flavoring made with beans of Madagascar Bourbon origin.
FUSIONS
Flavored Cocoa Butters
As early as 1973, PROVA created an innovative cocoa butter flavored with vanilla. Fusions contain just two ingredients, are free from added sugars, and are the perfect union of cocoa butter and concentrated oil soluble flavorings.
Preparation: Melt and use like traditional cocoa butter. Only certain chocolate applications may require tempering.
Applications: Use in chocolatier work, or as a flavoring in fillings, ganaches, confections, pastries, cookies, ice cream, viennoiserie, hot chocolate, milkshakes, seared meats, savory sauces and more.
Dosage: 2-3% by weight or more as desired.
777026
Vanilla Fusion, Vanilla-Flavored Cocoa Butter
1 tub: 1 lb / 450 g
A blend of deodorized cocoa butter and concentrated oil soluble flavors with the intense, aromatic notes of Papua New Guinea vanilla beans.
777027
Brazilian Coffee Fusion, Coffee-Flavored Cocoa Butter
1 tub: 1 lb / 450 g
A blend of deodorized cocoa butter and concentrated oil soluble flavors with rich, roasted and nutty notes of freshly ground coffee.
777028
Rum Fusion, Rum-Flavored Cocoa Butter
1 tub: 1 lb / 450 g
A blend of deodorized cocoa butter and concentrated oil soluble flavors with intense rummy notes along with notes of dried fruits.
Caramel and Almond Milk Chocolate Bar
by Tristan Rousselot | Yield: 10 Servings
• 2.2 oz / 61 g Glucose Syrup
• pinch / 0.5 g Fleur de Sel
• 0.6 oz / 18 g Milk Chocolate, 38%
• 0.5 oz / 15 g PROVA Gourmet Rum Fusion (777028) see page 10
• 1.4 oz / 40 g Butter, unsalted
Almond and Rum Filling Ingredients:
• 1 oz / 29 g Milk Chocolate, 38%
• 0.3 oz / 8 g Cocoa Butter
• 0.1 oz / 3 g PROVA Gourmet Rum Fusion (777028) see page 10
• 3.9 oz / 110 g Almond Praline
• 0.5 g Fleur de Sel
Decoration:
• 17.6 oz / 500 g Milk Chocolate, 38%
• 1.8 oz / 50 g Hazelnuts, whole and mix until emulsified.
2. Add Rum Fusion and mix with a hand blender, taking care not to create any air bubbles. Place in a piping bag and cool to 85°F / 29°C.
Almond and Rum Fusion Filling Directions:
1. Melt the milk chocolate, cocoa butter, and Rum Fusion, then temper. Add the almond praline and sea salt. Use.
Finishing Instructions:
2. Roast the hazelnuts for 20 min at 320°F / 160°C. Let cool and crush the hazelnuts.
3. Temper the milk chocolate. Mold the bars, tap off the excess, and let crystallize.
4. Pipe in the caramel rum fusion, then pipe in the almond filling and let crystallize.
5. Finally, seal the bars with tempered chocolate. Unmold and then pipe caramel on top and place a crushed hazelnut.
NEW YORK ROLLS
Croissant Dough
• 17.6 oz / 500 g Plain White Flour (T45)
• 11.7 oz / 333 g Strong White Flour (T55)
• 5.9 oz / 167 g Butter, unsalted
• 3 oz / 84 g Caster Sugar
• 0.7 oz / 21 g Fine Salt
• 0.5 oz / 13 g Invert Sugar (Trimoline)
• 8.8 oz / 250 g Whole Milk
• 4.6 oz / 129 g Water, chilled
• 1.5 oz / 42 g Fresh Baker’s Yeast
• 17.6 oz / 500 g High-Fat Butter
1. Place flours, butter, caster sugar, salt, and invert sugar in the bowl of a stand mixer. Place in a freezer for at least 1 hour.
2. Add milk, chilled water, and yeast. Mix with a dough hook for 3 minutes on a slow speed setting. Then knead on medium speed for 11-12 minutes. Remove dough from mixer when it reaches 71.6 °F - 73.4°F / 22°C - 23°C (temperature is important).
3. Leave dough to rise at room temperature for 45 minutes, then stretch and fold dough. Roll into a rectangle twice the size of the dry butter. Chill dough pieces in the freezer and put into refrigerator overnight, at least 12 hours at 39°F / 4°C.
4. Roll out your dry butter into a rectangle that is half the size of your dough and set aside in the refrigerator.
5. Encase dry butter in dough and make a double turn. Leave to rest a minimum of 45 minutes. Make a single turn. Roll dough out to 3 mm thickness.
6. Cut dough into strips that are 2.5 cm wide and 50 cm long. Roll each strip up and place in greased stainless-steel rings measuring 35 mm x 100 mm on a sheet tray covered with a baking mat. Leave to rise for 2 hours at 80°F / 27°C.
7. Place on a greased mat and with two sheet trays on top and bake for 20 minutes at 320°F / 160°C. Remove from oven and chill.
Vanilla Diplomat Cream
• 10.4 oz / 295 g Whole Milk
• 3 beans ea PROVA Gourmet Papua New Guinea Vanilla Beans (777002) see page 2
• 2.1 oz / 59 g Caster Sugar
• 0.8 oz / 24 g Egg Yolk
• 2.1 oz / 59 g Eggs
• 0.8 oz / 24 g Corn Starch
• 0.9 oz / 25 g Butter, unsalted and cubed
• 0.4 z / 12 g PROVA Gourmet Vanilla Fusion (777026) see page 10
• 5.3 oz / 150 g Whipping Cream, whipped
1. Split the Papua New Guinea vanilla beans and scrape out seeds. Heat milk and add beans and seeds. Remove from heat and leave to infuse overnight. Remove vanilla beans and strain the infusion.
2. In a bowl whisk together the caster sugar, egg yolks, and whole eggs, then add the corn starch.
3. Reheat infused milk and add to egg mixture. Return to heat and bring to a boil for 3 minutes. Remove from heat and add cubed butter and Vanilla Fusion.
4. Cool quickly and whisk to a smooth crème pâtissière, then add whipped cream.
by Tristan Rousselot | Yield: 10 Rolls
Vanilla Blonde Chocolate Coating and Decoration
• 3.5 oz / 100 g Almonds, slivered
• 1 lb / 455 g Blonde Chocolate Couverture
• 1.6 oz / 45 g PROVA Gourmet Vanilla Fusion (777026) see page 10
1. Roast slivered almonds at 320°F / 160°C for 20 minutes then chill.
2. Fill New York Rolls with diplomat cream from underneath.
3. Melt blonde chocolate couverture and Vanilla Fusion together. Temper and pipe the coating chocolate on top of rolls or dip them into coating immediately.
4. Finish by decorating with roasted almonds.
