The latest release from Prova Gourmet, a French house specializing in vanilla and ingredients since 1946, are these aromatic pearls designed to enhance the festive creations of chefs, pastry chefs, caterers, and mixologists.

 

These pearls offer a unique sensory experience, combining flavor intensity, visual impact, and ease of use. Used as decoration, they add depth, brilliance, and a contemporary touch to savory dishes, desserts, verrines, and cocktails.

 

Made in France from French seaweed, Pearls encapsulate a concentrated extract that is released upon tasting. They are available in three iconic flavors:

• Pearls made with Madagascan Bourbon vanilla extracts: sweet, delicately powdery vanilla notes. While they perfectly enhance ice creams, creams, and fruit desserts, they also have a role to play in original savory creations.
• Pearls made with cocoa extract: a deep, slightly bitter, and powdery chocolate note that pairs perfectly with bold creations.
• Pearls made with Colombian coffee extract: an enveloping and comforting fragrance. They pair perfectly with nuts like hazelnut, peanut, or sesame, but also with more intense flavors like beef, citrus, or exotic fruits.

 

“Prova Gourmet Pearls add depth to creations, as well as an elegant shine and a real flavor explosion. A simple gesture for an instant effect,” says Tristan Rousselot. The Executive Pastry Chef at Prova Gourmet has created two festive creations to demonstrate their potential: cold brew coffee entremets with ginger and Colombian coffee pearls, and pan-fried langoustines, celeriac purée with vanilla, and Madagascan Bourbon vanilla pearls.