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At Prova Gourmet, every vanilla is selected for its origin and its aromatic signature. To showcase them, Yann Brys, Meilleur Ouvrier de France pastry chef and Prova Gourmet chef ambassador, created Esprits Vanille: seven chocolates, each built around a single-origin vanilla.
In this box, vanilla doesn’t accompany the chocolate, it is its heart. For each origin, Yann Brys chose a cocoa, a fruit or a praline that brings it out.
A Peruvian vanilla on a Peruvian cocoa, a Ugandan vanilla with an almond paste that extends its notes.
Tasting it becomes a journey, from East Africa to the Pacific islands, all the way to the Amazon rainforest.
Vanilla doesn’t have one taste, it has many.
It all starts with the species: Planifolia, deep and gourmand; Tahitensis, fruity with notes of anise; and Pompona, rarer and wilder. Terroir does the rest.
To describe these nuances, we created our circle of flavours, built around four families: vegetal, gourmand, spicy and fruity.
Each vanilla draws its own profile on it.
Madagascar, the Unique.
Intense and woody, with balsamic notes. Yann Brys roasts our Madagascar vanilla to bring out its woodiness, then pairs it with a dark chocolate ganache and an almond praline with cocoa nibs.
Uganda, the Outstading .
Woody and powdery, with a caramel base and a hint of almond. Yann Brys uses our Ugandan vanilla twice, in an almond paste and in a dark chocolate ganache.
Tanzania, the Vegetal.
Powdery, with notes of hay and light wood. With banana, coconut and milk chocolate, our Tanzanian vanilla makes the gentlest chocolate in the box.
Tahiti, the Surprising.
Soft, with notes of anise and almond, our Tahiti vanilla brings roundness to a Belize single-origin dark chocolate ganache.
Papua New Guinea, the Subtle.
Fruity, almost raspberry-like, with a hint of spice. In a milk chocolate almond praline, our Papua New Guinea vanilla leaves a surprisingly fruity finish.
Peru, the Wild One.
Bitter and woody, with almost animal notes. In a Peru single-origin milk chocolate ganache, our Peruvian vanilla meets a cocoa grown in the same land.
The box ends with the chocolate in the middle: a passion fruit gelée, a touch of Don Papa rum and a vanilla caramel.
Over the seven chocolates, one thing becomes clear: vanilla isn’t a single aroma but a family of characters, each shaped by where it grows.
That diversity is what we love sharing, and Yann Brys has captured it in chocolate.
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