Saturday, February 27, 2016



I would like to refresh Antigua's cultural memory of local chocolate bars and drinking chocolate by posting a review by Shel Horowitz from 2006,a year after we at Tostaduria Antigua invented as far,as I can ascertain, the first whole bean cacao honey bar in the world and the first truly 'bean to bar' then and probably even today because everyone else here uses cocoa powder and cocoa butter to make their chocolate sugar sweetened bars.In fact I believe ALL chocolate bars using sugar require more cocoa butter in their bars than is found naturally in cacao beans but honey in part mimics cocoa butter and melts with the cocoa butter around body temperature so the are a perfect combination for making a truly 'whole bean' bar without need for any part of the 'Dutch process'- devised in Holland in 1827 and which is the standard even today to make cocoa butter and cocoa powder.Chocolate-sugar bars require around 65% cocoa butter whereas natural beans contain only 52% to 58% so the Dutch process of a ton to 3 tons of pressure to separate the butter from what becomes chocolate powder is basically mandatory.
Mr.Ghirardelli of SF started a rumor or,I believe,a joke in 1865 in California that he was making his cocoa butter from a 'broma' process.I only heard of it when Mitchell Bodian's ChocoMuseo arrived and claimed to make his own cocoa butter from the 'broma process'.Later they admitted that they DID NOT but bought their cocoa butter made by  the conventional Dutch press process.
I should take a moment to refresh Gg's cultrural memory as well.She states she began making her drinking chocolate,(made just like the nice folks in San Juan Del Obispo,Mixco and Oaxaca),about 9 years ago.This would be almost as early as we began making cacao honey bars  in 2005.In fact she began after seeing us making cacao honey bars and simple ground bean unsweetened cacao for baking,etc.She was making regular visits to a man living near us studying 'Mayan astrology' and found us around 2008.I know this because it coincided with the time someone tried to filch our idea of using Theobroma Bicolor or 'pataxte',
which we discovered by accident in cacao beans we bought, and had it identified as such in 2005 as well.I could not easily find an adequate amount of pataxte to buy and grind at the time,(only a few surviving older women in Suchitepequez use it to make a corn drink called 'tiste' and it is mentioned in Popul Vuh) so I told just about any traveler and coffee client who came in the store about it in hopes they might find some for me in their travels in Guatemala cacao area and bring some  back for me to grind.Someone decided to take advantage of my openness and get a head start in making the real white chocolate that  I assumed could be made from the butter in its whole beans.Fortunately although they procured a small amount of pataxte they didn't know enough to simply grind the beans to test it for its butter properties.We did and published about that on the internet in 2009.
Below is a link to the old frugalfun.com blogspot of Shel Horowitz that mentions us in 2006 and below that a link to an indymedia UK site where I first posted my research and development of pataxte for a solid whole bean white chocolate product in 2009.
Sincerely
Tony Ryals
Tostaduria Antigua
2da Avenida Sur #34

http://www.frugalfun.com/antigua-guatemala.html

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

Pataxte,(Theobroma Bicolor): Real White Chocolate Of The ...

https://www.indymedia.org.uk/.../428980.html

Independent Media Center
Paradoxically many cacao growers do not even have pataxte growing on their land and providing shade and soil ... Tony Ryals | 30.04.2009 01:50 | Ecology.


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    I would like to refresh Antigua’s cultural memory of local chocolate bars and drinking chocolate by posting a review by Shel Horowitz from 2006,a year after we at Tostaduria Antigua invented as far,as I can ascertain, the first whole bean cacao honey bar in the world and the first truly ‘bean to bar’ then and probably even today because everyone else here uses cocoa powder and cocoa butter to make their chocolate sugar sweetened bars.In fact I believe ALL chocolate bars using sugar require more cocoa butter in their bars than is found naturally in cacao beans but honey in part mimics cocoa butter and melts with the cocoa butter around body temperature so the are a perfect combination for making a truly ‘whole bean’ bar without need for any part of the ‘Dutch process’- devised in Holland in 1827 and which is the standard even today to make cocoa butter and cocoa powder.Chocolate-sugar bars require around 65% cocoa butter whereas natural beans contain only 52% to 58% so the Dutch process of a ton to 3 tons of pressure to separate the butter from what becomes chocolate powder is basically mandatory.
    Mr.Ghirardelli of SF started a rumor or,I believe,a joke in 1865 in California that he was making his cocoa butter from a ‘broma’ process.I only heard of it when Mitchell Bodian’s ChocoMuseo arrived and claimed to make his own cocoa butter from the ‘broma process’.Later they admitted that they DID NOT but bought their cocoa butter made by the conventional Dutch press process.
    I should take a moment to refresh Gg’s cultrural memory as well.She states she began making her drinking chocolate,(made just like the nice folks in San Juan Del Obispo,Mixco and Oaxaca),about 9 years ago.This would be almost as early as we began making cacao honey bars in 2005.In fact she began after seeing us making cacao honey bars and simple ground bean unsweetened cacao for baking,etc.She was making regular visits to a man living near us studying ‘Mayan astrology’ and found us around 2008.I know this because it coincided with the time someone tried to filch our idea of using Theobroma Bicolor or ‘pataxte’,
    which we discovered by accident in cacao beans we bought, and had it identified as such in 2005 as well.I could not easily find an adequate amount of pataxte to buy and grind at the time,(only a few surviving older women in Suchitepequez use it to make a corn drink called ’tiste’ and it is mentioned in Popul Vuh) so I told just about any traveler and coffee client who came in the store about it in hopes they might find some for me in their travels in Guatemala cacao area and bring some back for me to grind.Someone decided to take advantage of my openness and get a head start in making the real white chocolate that I assumed could be made from the butter in its whole beans.Fortunately although they procured a small amount of pataxte they didn’t know enough to simply grind the beans to test it for its butter properties.We did and published about that on the internet in 2009.
    Below is a link to the old frugalfun.com blogspot of Shel Horowitz that mentions us in 2006 and below that a link to an indymedia UK site where I first posted my research and development of pataxte for a solid whole bean white chocolate product in 2009.
    Sincerely
    Tony Ryals
    Tostaduria Antigua
    2da Avenida Sur #34
    http://www.frugalfun.com/antigua-guatemala.html
    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
    https://www.indymedia.org.uk/en/2009/04/428980.html
    Pataxte,(Theobroma Bicolor): Real White Chocolate Of The …
    https://www.indymedia.org.uk/…/428980.html
    Independent Media Center
    Paradoxically many cacao growers do not even have pataxte growing on their land and providing shade and soil … Tony Ryals | 30.04.2009 01:50 | Ecology.


Friday, February 26, 2016

Israeli Ambassador Lic. Moshe Bachar's Donation To Guatemala In Thanks For All The $ He And Uri Roitman Have Stolen



 Israeli Ambassador  Lic. Moshe Bachar's Donation To Guatemala In Thanks For All The $ He And Uri Roitman Have Stolen

... en representación del Sr. Embajador de Israel, Lic. Moshe Bachar y de la Embajada de Israel en Guatemala, ... La entrega que realizo el Lic. Roitman, ..

Israeli Ambassador  Lic. Moshe Bachar's Donation To Guatemala In Thanks For All The $ He And Uri Roitman Have Stolen







EMBAJADA DE ISRAEL
COMUNICADO DE PRENSA
EMBAJADA DE ISRAEL DONA PUERTAS, VENTANAS Y BATERIA DE BAÑOS COMPLETOS A COMITÉ Y ESCUELA DE PESCADORES DE SARSTUN, PETEN.

El Licenciado Ury Roitman, en representación del Sr. Embajador de Israel, Lic. Moshe Bachar y de la Embajada de Israel en Guatemala, hizo entrega al señor Abraham Castro, Encargado y Presidente del Comite y de la Escuela de Pescadore... See More

June 18, 2013 · 
Slevin Kelevra M, Clemente Rivas Lainez, Gilberth Contreras and 4 others like this.
Comments
Heylin Ramírez de Villagrán
Heylin Ramírez de Villagrán Muchas gracias Israel, el Señor les recompense.


























 Israeli Ambassador  Lic. Moshe Bachar's Donation To Guatemala In Thanks For All The $He And Uri Roitman Have Stolen

'Liberty Chocolates' Ripoffs Gg Trimper Guatemala,Katrina Coravos Israel,VT.

Liberty Chocolates Ripoffs Gg Trimper Guatemala,Katrina Coravos Israel,VT.- Sisters or other family relation ?They look and sct alike.Gg has nerve to call herself  a 'Mayan priestess' when in fact much of her hatred towards me has come from my  exposing Israeli involvement in Mayan holocaust....continued below images.......................

olate Ripoffshttp://www.intelligent-food.net/IF/Gg_Trimper.html Gg





















'Gg' Trimper









Katrina Coravos Israeli Zionist residing in VT
who did an insultingly bad ripoff of our natural
'whole bean' cacao honey bars using cocoa powder
and cocoa butter - sort of like making Antigua coffee
into instant coffee.......

Sisters?.They look VERY much alike.Gg has been sending people to harrass me and spy on our cacao honey bars since she fund us in our old locale in Antigua and she was studying to be a 'Mayan astrologer' whatever that is with a neighbor near our store.Now she thinks she is or can profit by claiming to be a 'Mayan Priestess' ha.A Jewish Zionist Priestess maybe....Gg Trimper who has hidden her last name for as long as I first met her actually ignorantly uses a Mayan name from Popul Vuh for her chocolate when in fact it is an old Spanish or   European recipe commonly made in Guatemala and Mexico particularly Oaxaca for many years.But at least they are not so ignorant to give it an indigenous name because they know it is a Spanish or European recipe with sugar first brought to be continued
Below Israeli Ambassador to Guatemala Moshe Bachar(who reminds me of convicted ex rapist Israeli President Moshe Katsav and PM Ehud Olmert  whose fraudulant 'air-water machine U.S.penny stock stock fraud with British Israeli Michael Zwebner I wrote about years ago),donates two twenty dollar toilets
to Guatemala along with his partner in crimes Israeli terrorist and murderer of Mayan people in the
1980's and recently sold SALT some of the most expensive salt in the world to 'clean' the polluted water of lake Amatitlan and also controls and issues Guatemalan passports for millions of dollars more that due to his numbering system no one can keep track of and can be used by terrists or other criminals he chooses to give them to ! As Shel Silverstein said so well,'FUCK EM!'

 1980's who sols SALT to 'clean' the poluuted

to Guatemala along with his assistant presently jailed in Guatemala

Just as over the hill wanna be belly dancer bitches Katrina Coravos and Gg Trimper steal Guatela and Tostaduria Antigua's cacao honey innovation and pervert it with cocoa powder and cocoa butter or imitation butter and call it theirs ! Stealing not only from me and my long term Guatemalan business
partner that we first made in 2005 by roasting caco beans in our coffee roaster and grinding them and adding honey and finding not a single bar or recipe for sale even with cocoa powder at that time on the world wide internet!Theiving cnniving bitches !

 Israeli Ambassador  Lic. Moshe Bachar's Donation To Guatemala In Thanks For All The $ He And Uri Roitman Have Stolen






EMBAJADA DE ISRAEL
COMUNICADO DE PRENSA
EMBAJADA DE ISRAEL DONA PUERTAS, VENTANAS Y BATERIA DE BAÑOS COMPLETOS A COMITÉ Y ESCUELA DE PESCADORES DE SARSTUN, PETEN.

El Licenciado Ury Roitman, en representación del Sr. Embajador de Israel, Lic. Moshe Bachar y de la Embajada de Israel en Guatemala, hizo entrega al señor Abraham Castro, Encargado y Presidente del Comite y de la Escuela de Pescadore... See More

June 18, 2013 · 
Slevin Kelevra M, Clemente Rivas Lainez, Gilberth Contreras and 4 others like this.
Comments
Heylin Ramírez de Villagrán
Heylin Ramírez de Villagrán Muchas gracias Israel, el Señor les recompense.



9/11,Guatemala,Dangerous Israeli Uri Roitman Issues ...

https://www.indymedia.nl/node/32239

hace 2 días - 9/11,Guatemala,Uri Roitman:U.S.State Department,Embassy Allows ... Ury Roitman, en representación del Sr. Embajador de Israel, Lic. Moshe ..



Bob Trimper - Makes the best chocolate ice ... - Facebook

https://www.facebook.com/permalink.php?...

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Makes the best chocolate ice-cream ever!!!!! Or, you could just drink it as Excellent HotChocolate. Or, you could make a Mayan Martini. UTZ! Cacao Junajpu ..




Isabella Trimper | Facebook

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Join Facebook to connect with Isabella Trimper and others you may know. ... Los Angeles, Harley-Davidson, Cacao Junajpu Chocolate, Heritage Fine Art ...




Cacao Junajpu - Facebook

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 Calificación: 5 - ‎1 voto
Pour communiquer avec Cacao Junajpu, inscrivez-vous sur Facebook dès maintenant. .... We take pride in the fact that our Chocolate is a product that is not only good for ... Alex Trimper, Virgil Randolph Ramey, Maria Kuczerewicz et 3 autres ...



a Liberty Choc Trimper Guatemala,Katrina Coravos Israel,VT. 
   people         artists         in the newsshapeimage_4_link_0shapeimage_4_link_1shapeimage_4_link_2
 shapeimage_5_link_0shapeimage_5_link_1shapeimage_5_link_2
 Gu

I live in Guatemala, a country with 7 different micro-climates,37 volcanoes, beaches, mountains. rain forests, jungle, rural countryside and big cities. In Antigua I can go to the beach in the morning and be up in the mountains within the same day.
I am a photographer, a cacao maker and a Mayan Ajq’ij, a spiritual guide and day-keeper and I live among the Mayan people. The recipe for our cacao drink comes from the ancient side of their culture.
Gg, photographer and chocolate maker, Guatemala
If what you do for a living is an extension of your identity, who you really are, then perhaps it does. But in the world we live in today, this is difficult to achieve.
Being a photographer provides me with a certain amount of personal freedom so that I can practice what I believe. 
Making an organic, natural drink enriches my life and being a Mayan Priestess expands who I am. 
I also spend a lot of time planting vegetables, fruits and nut trees around the country as I like to see myself as a ‘sembradora’, one who seeds the soil.
Is your work part of what defines you as a person? If so, why?