It wasn’t until the start of the 16th century that cocoa was introduced to the royal courts of Europe. Today, chocolate accounts for one of the top three most popular flavours worldwide.
PROVA’s cocoa is sourced from West Africa, mainly from the Ivory Coast and Ghana. The cocoa beans are processed into a powerful and highly aromatic extract.
A pioneer in cocoa extraction
Since 1985, PROVA has explored beyond chocolate, improving and enlarging its product line to offer a compelling cocoa extender for chocolate-containing products.
Extracts and flavours
PROVA’s PROCAO portfolio provides a wide palette of chocolate tastes, including milk, dark and white chocolate, as well as combinations of aromas such as toffee, nut and vanilla.
The chocolate range includes the following benefits:
- Enhancing chocolate taste – PROVA’s unique high-yield technologies produce concentrated extracts. More powerful than cocoa powder, PROCAO extracts and flavours are used to enhance/extend cocoa and chocolate taste in many applications, including compounds, bakery, confectionery, cereals, dairy, nutritional food and beverages
- Improving chocolate profile – most of PROVA’s flavours contain a part of extract, guaranteeing genuine chocolate profiles and masking off-notes
- Bringing functionality – By helping to reduce the amount of cocoa powder, foodstuffs gain improved consistency, reduced dry matter and viscosity, as well as better whipping capabilities, lower powdery mouthfeel and longer shelf life