Liberty Chocolate VT. Or Boston Patriot Act Bar?:Mixing Processed Cocoa Powder,Butter Like Instant Coffee - NOT Whole Bean!
''We chose to use a traditional and ancient technique of aging the beans in bananaleaves and drying them in the sun. This brings out more nutrition, m.....'' Katrina Coravos,'Liberty' Chocolates,Vermont
Uh,Ms.Coravos doesn't seem to relaise that bananas didn't exist in the Americas until it was brought there from Asia.When I first read her banana statement I still though she was an American rightwing male.All I could think was that indeed this character must be smoking bananas.
Early History of the Banana
cwh.ucsc.edu/bananas/.../Early%20History%20of%2...
Traducir esta páginaThus, the origins of the banana have been difficult at best to pinpoint. In general, however, it can be said that bananas originated in Southeast Asia and the ...
SOUTH AMERICA, BY THE WAY, NEVER HAD A HISTORY OF CHOCLATE DRINKING,ETC..The Inca never brought it from he Amazon whereas the Olmec,Maya ands other Meso American Mexico,Guatemala cultures did indeed 'invent' the culture of cacao the Spaniards brought back to Europe and mixed with conquistador Hernan Cotez sugar cane now produced with slave labor afterr the conquest.
9/11:Boston,Logan Airport,ICTS,Israeli PM Ehud Olmert ...
cleveland.indymedia.org/news/2008/06/30757.php
Traducir esta página29 de jun. de 2008 - 9/11:While Boston Slept,Logan Airport,ICTS International,IsraeliPM Ehud ... Knowing what I know about 9/11/01 leaves me with zero respect for JohnKerry, .... Somehow Atzmon was convicted of fraud and Olmert wasn't.
Anderson Cooper, Wolf Bltzer, CNN Fail to report CIA ...
wolfblitzzer0s.blogspot.com/.../anderson-cooper-wol...
Traducir esta página12 de mar. de 2013 - Menachem Atzmon is as well as who British Israeli money launder. Michael Zwebner is ...... 9/11:While Boston Slept,Logan Airport,ICTSInternational,Israeli PM ... Barney Frank,Ted Kennedy, John F. Kerry Face Psych CrisisLila at The Daily Reckoning | The Mind-Body Politic
mindbodypolitic.com/books/confessions.../lilas-daily-reckoning-writing/
Ryals has a lot of nerve to use this term, since he doesn't live here anymore nor ..... LOM, Lord Rees-Mogg, Lila Rajiva, James Angel, Patrick Byrne, Brent Baker,..
About Tostaduria Antigua Lightly Roasted Cacao Beans and Cacao Honey Products:
Shel Horowitz comment from 2006 re Tostaduria Antigua cacao-honey bars..
http://www.frugalfun.com/antigua-guatemala.html
Antigua, Guatemala: Colonial Elegance and Lots to Do
By Shel Horowitz
Antigua has at least two excellent chocolatiers: Chocotenango, with its high-end truffles in exotic flavors (including rosemary, thyme, cardamom), local owner, and very reasonable prices (most small truffles were 4 quetzales—about fifty cents). I had a cardamom and a seven-spice, and enjoyed both. Dina had an Elvis, which she described as like a Reese's, and a white chocolate mocha truffle.
But the chocolate shop I preferred was Tostaduria Antigua, Sixth Street West at Seventh Avenue South, an amazing little coffee bean shop that also sold very dark, rough artisenal chocolates as well as whole cacao beans. Owned and operated by an intense Norteamericano from Texas, this shop offered something very close to a pure chocolate experience. It's not for everyone, but I was utterly thrilled........
If all the world's best coffee beans were processed into instant coffee then no one would ask,?Have you tried that Antigua Guatemala coffee or that Indonesian Java coffee or even that low altitude arabica coffee that grows in Hawaii or Brazil.In fact if they were all converted to instant coffee it really wouldn't matter if you bought the premium connoisseur highland arabicas from around the world or a less sweet,more 'bitter', lowland robusta!Like modern processed cacao or cocoa powder and butter - it would all taste the same which is fine if you run a Nestle's or Hershey's or for that matter 'the best Belgian or dark choclate bar factory(which all rely on the 'Dutch process' and want standardization in taste.This is exactly why Starbuck's only roasts or roasted a dark roast to standardize the taste but in dsoing so they have destroyed the very reason that one would buy highland coffee for in the first place - 'it's naturally sweeter' taste which is destroyed or burned off in a dark roast giving it the lower sugar content of lowland coffee.
The Dutch process is actually two processes.First the huge amount of pressure on the ground beans with a press that causes the separation of cocoa butter from powder that never existed in nature or real natural chocolate until the Houton father and son created it in Holland in 1828.Althouigh the next part of the Dutch process(adding an alkaline salt to increase the ph) is, we now know,(it destroys fragile organic nutrients of the cacao), even worse than the first part which is exactly what 'Liberty Chocolate' of Vermont as well as her peers in Boston.For all the hype about,'organic cacao beans from Peru',libertychoclates then admits that the chocolate is really made not directly from the beans but instead,'organic cocoa butter, organic cocoa powder, organic honey'.Remove the word 'organic' which sounds too good to be associated with a cocoa powder and cocoa butter bar ,and what you get is cocoa powder,cocoa butter bar just just like all bars made with sugar.
Thjis has been my peeve ever since all these 'choclateirs' appeared in Guatemala the last few years.They all claim or insinuate that they make their chocolate from 'bean to bar' when in fact they are buying imported cacao powder and butter instead!
In 2005 in Antigua Guatemala my Guatemalan partner and I basically invented or innovated honey cacao bars mainly to eliminate the 'Dutch process' invented by Houton father and son in Holland or The Netherlands in1828 and then finally use that process to manufacture a the first known sugar chocolate
bar in modern history .When I say the Dutch process I am NOT just talking about the alkalai process that occurs after the use of a press generating 1 to 3 tons per square inch down on the beans to cause the separation but about the separation or spliting of natural cacao beans into a butter and a powder that never existed before in nature until that time!The process of splitting cacao beans into a powder and a butter is so unnatural that we should have been able to predict the splitting of the atom was next!
Upon innovating or inventing our cacao honey bars or squares in 2005,(they can be any shape of course),I searched the internet again to see if anyone elese had been doing the same,including a coffee roaster who also roasted cacao beans regularly.The only product I found was a honey syrup from a company New Zealand that added cocoa powder to its honey.I first considered making a whole bean cacao honey bar experiment in the 1990's but didn't because I was still influenced by my generation and sub-culture who were taught that chocolate was bad for us which it may be based upon the way the bean is over processed and over-sweetened with sugar.
The problem with wasting honey or money on making a cocoa powder - cocoa butter chocolate bar is that, in my opinion, the very reason to use honey is to eliminate the need for the Dutch process altogether - not simply add it too Dutch processed powder and butter!One person from Argentina who passed through Antigua Guatemala a while back and who prefers to munch on cacao beans rather than sweet chocolate bars actually said the Guatemala cacai beans we sell are the best she ever had on her trip from South America all the way up here! However if one were to be such an idiot as to 'Dutch ´process' them then the unique flavor would be lost !And we certainly don't have enough Guatemala cacao to waste or destroy like that particularly with the Guatemala sugar cane industry that has laid to waste the remaining remnants of the cacao agro-ecosystem that dates many hundreds of years before the Spanish Conquest.The combination of ground cacao beans and honey eliminates the need to add more cocoa butter then is in the bean itself, something that all sugar chocolate makers need to do.And while Ms.Cavalos and her friends or competitors in Boston whose chocalate honey propaganda appeared later than hers even though she is very conected to Boston herself and has promoted her cocoa powder,butter bars there may assure us that they are using cocoa butter instead of a hydrogenatated vegetable oil substitute I personally don't know how they can tell the difference between cocoa butter and artificial and like the famous Lindt Chocolates of Switzerland it is quite conceivable that they were sold artificial butter instead of the rweal thing.We do not have to worry about that because all of our cocoa butter is provided by the whole bean that they do't use.(At least until they read this and decide to blatently copy us.)Also the Boston women and a food blogger who may or not be associated with them brag of making a bar with only 15% honey.Ihave already disclosed on my tostauria antigua blog that we use approximately or almost exactly 50% honey for our natural whole bean cacao bars
and while I bought some powder and butter when we first began in 2005.......
Anyway you can imagine that I have searched the internet at first continuously then occasionally since we made these unique honey cacao bars in 2005. My biggest paranoia was that someone in California or perhaps Ashland,Oregon where many small chocolate bar companies operate would perhaps hear of and mimic us in hopes they would be bought by Nestle or Swiss Lindt or Hershey like another Ashland company wasseveral years ago.A few years ago a company named Zardos in Ashland came out with a stevia honey bar and of course a bar that to my knowledge uses cocoa powder and butter and NOT whole bean cacao as we do.I had considered experimenting with stevia but could only get a strange white powder from China so I didn't persue it.Also the chemical steviafrom China hat I bought created a texture I didn't like that would be improved with addition of at least some honey.......
Anyone who is aware of what I really write about knows it is rarely about cacao but stock fraud and 9/11 and Israel's involvement in this financial rape of Americans and theft of U.S citizen dollars into their offshore accounts around the world.Most of these Israeli economic terrorists and thieves are ´protected not only by the Israeli government but by the U.S. Zionist controlled U.S.'government' and the SEC itself!And in my opinion, and in fact this is also the U.S.governments',et.al.'s 'official story', 9/11 beagan at Logan Airport Boston where Mossad,Shin Bet connected Israeli's ,Menachem Atzmon,et.al.,were guarding!
So I should not have been surprised when a Guatemalan woman came in with her American boyfriend to tell me that an Israeli woman was now making chocolate honey bars!Why would this stranger come in to tell me that!?And I couldn't help but remember a woman from Israel who claimed to be living in Canada and was according to her in Guatemala mainly because she was concerned about violence to women here !All I could think was what the hell does she think she and her fellow Israeli pseudo Jews are doing to men,women and children of Palestine !?Or what about the way racist white(NOT Semitic!) 'Jews' of Israel even treat Jewish school girls who are dark complected and attending school with their own daughters ALMOST if they were Christian or Moslem Palestinians!Or what about the fact that it was Israel who most profited from the genocide of Mayan people in Guatemala in the 1980's? But I didn't say anything even though I had mentioned my disgust with Israel previously.She did come in during her stay and returned at least one more time to Guatemala from Canada or maybe the U.S. after that which is when she told me she livedin Canada.She had seen me make honey cacao bars and I told her about how good a cacao honey syrup was on pancakes or french toast and she bought some
So I began to do my ' cacao honey bar ' internet search once again.I'm sure I didn't see anything at first but then appeared this website called called libertychocolates.com.......
of the religious apartheid state of Isra-Hell .
to be continued
Katrina Coravos , 'Liberty Chocolates A Rippoff Of Tostaduria Antigua Cacao Honey Bars Invention ?
Dutch process chocolate - Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/Dutch_process_chocolate
WikipediaDutch process cocoa (left) compared to natural cocoa (right) ... in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, ... of the method of removing fat from cacao beans by hydraulic press around 1828, forming ...
Katrina Coravos , 'Liberty Chocolates A Rippoff Of Tostaduria Antigua Cacao Honey Bars Invention ?
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Traducir esta páginaKatrina CoravosRed Tent Temple Movement ... to use a traditional and ancient technique of aging the beans in banana leaves and drying them in the sun.Katrina Coravos - Only one more week to donate to the Red...
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Traducir esta páginaWe chose to use a traditional and ancient technique of aging the beans in bananaleaves and drying them in the sun. This brings out more nutrition,.Katrina Coravos - Try Liberty Chocolates today at the ...
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Traducir esta páginaWe chose to use a traditional and ancient technique of aging the beans in bananaleaves and drying them in the sun. This brings out more nutrition, m.Meet Katrina from Liberty Chocolates!
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Traducir esta página1/2/2014 - ... ago in the home kitchen of owner Katrina Coravos (pictured at right), ... and laid on banana leaves to dry in the sun on small farms in Peru, ...Liberty Chocolates - Reviews, Chews & How-Tos
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Traducir esta página7/8/2014 - Katrina Coravos, Liberty Chocolates ... “The beans are harvested, aged and laid on banana leaves to dry in the sun on small farms in Peru.”
Please don't buy any chocolate honey bar from this woman or people involved in Liberty Chocolate they are a ripoff and possibly a very bad one of our CACAO HONEY BARS INVENTED IN ANTIGUA GUATEMALA AT THE TOSTADURIA ANTIGUA IN 2005.
At first it was a completely anonymous site claiming to be making chocolate honey bars out of some unidentified 'nut' processing building in Vermont.I was quite surprised because I had never heard of any nuts being prodused in Vermont with the exception perhaps of some of its citizens.But of course no offense to residents of Vermont because now the whole country is governed by murderous wing nuts and in fact is the social deviants or a particular segment who pioneer new concepts .But in this case this woman who I discover on other websites actually 'coincidentally' visited Guatemala just before she herself coincidentally
created her first honey chocolate bars.When I first visdited her site she had contradicted herself by saying her bars were from chocolate beans of unexplained origen that had been
that had
http://libertychocolates.com/about/
The cacao beans we use are hand picked and hand processed in Peru.
Katrina Coravos
I began Liberty Chocolates years ago in my home kitchen on a mountaintop in Vermont. I was recently a single mother to two boys, and I wanted to create an income for myself that enabled me to stay home to raise them. After just a couple of years, my business grew, and we are now in a commercial kitchen in Montpelier with several employees. It has been an amazing journey that continues to teach me everyday.
The definition of Liberty is “the pursuit of dreams”.
Liberty Chocolates | Claim Your Liberty
libertychocolates.com/
http://hungermountain.coop/OurCommunity/News/tabid/148/entryid/301/Default
Meet Katrina from Liberty Chocolates!
Liberty Chocolate began just two years ago in the home kitchen of owner Katrina Coravos (pictured at right), who wanted to make a wholesome, delicious chocolate bar using local honey as a sweetener instead of refined sugars. The result was pure decadence and uniqueness!
Now situated in a commercial kitchen space, Liberty Chocolate sells to hundreds of locations around the country. All of the chocolate is still made and wrapped by hand using only the finest quality ingredients. The brand has expanded to 12 flavors: Dark, Almond Coconut, Maple, Acai Blueberry, Cherry Pomegranate, Hot Pepper, Passionfruit Lemon, Peppermint, Salt, Strawberry, Vanilla Rose, and Coffee.
The name Liberty Chocolate comes from the founder’s intention to one day create a women’s self-sufficient retreat center. The company is committed to sustainable agriculture, traditional practices, and hand crafting from farm to finish. Made with organically grown Peruvian cacao beans that are harvested, aged, and laid on banana leaves to dry in the sun on small farms in Peru, the chocolate is then hand blended, mixed, and packaged right here in Calais, Vermont. It's another story of success from a Vermont Mom!
For more info, visit libertychocolates.com.
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