Prova Gourmet presents a new range of emulsified extracts for pastry chefs, chocolatiers, and ice cream makers, ideal for numerous applications: mousses, ice creams, biscuits, ganaches, entremets, and pralines.

 

The new extracts are made from emulsified essential oils. This technology makes them hydrophilic, stable, and easy to use, while preserving an aromatic expression true to the ingredient. They also effectively replace raw materials, simplifying manual tasks and optimizing production. For greater precision, their dosage is designed to be completely intuitive: twenty grams are enough to flavor 1 kg of mixture.

 

Almond, cinnamon, and cardamom

This collection brings three iconic flavor profiles together: almond, cinnamon, and cardamom.

• Almond Extract: Inspired by the Mediterranean, it reveals a classic woody note that enhances iconic recipes such as the Galette des Rois. Its flavor profile blends naturally with apricot, cherry, pistachio, and orange blossom, adding elegance to any creation. It can be used with almond paste or powder to enhance the depth of flavor.
• Cinnamon Extract: Made with Ceylon cinnamon, it captures the essence of the spice. Its formula significantly reduces infusion time and easily replaces powders or sticks, while maintaining its authentic flavor. It is recommended for use with entremets, dark chocolate, and biscuit dough.
• Cardamom Extract: A floral, terpenic, and airy flavor profile with a signature lemony freshness. It revitalizes ganaches, enhances coffee, and elevates mango sorbet or light mousse. It offers a practical alternative to powders and pods, while reproducing the aromatic delicacy of fresh cardamom.

 

“What strikes me about the new extracts by Prova Gourmet is their purity of flavour. Each aromatic note is expressed with remarkable accuracy: almond is strong and deep, cinnamon gives off a perfectly balanced warmth, and cardamom showcases a bright freshness. For a pastry chef, having access to aromatic signatures that are so close to the raw material is truly a creative asset”, assures Tristan Rousselot, Executive Pastry Chef at Prova Gourmet.