With the mission to “lay naked before the world the true meaning of chocolate,” David Wolfe and Shazzie present a spirited and unconventional history, materia medica, and recipe book for the world’s most pleasurable food: chocolate. This book describes the wonders of cacao–where it comes from, how it is processed, its three varieties, and its origins and role in pre-Columbian cultures of the Americas. It explains the scientific properties and health benefits of chocolate, and elaborates how you will lose weight, soothe your heart, double your joy, increase your sensuality, nourish your intellect, and attract prosperity by eating it!In contrast to most books about chocolate, this one focuses on the raw cacao bean, or “naked” chocolate. Of course, this chocolate manual wouldn’t be complete without a step-by-step guide on what to do with the cacao beans, and over sixty original and mouthwatering chocolate recipes guaranteed to enhance your life.
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“This book will lead you on a journey into the world of chocolate. Learn the myths and legends associated with this life-giving food, what it’s really made of, and many new ways to eat, cook, and enjoy chocolate. With recipes that utilize not just chocolate but other life-giving, rich-in-nutrient foods, you’ll discover chocolate doesn’t just come in candy bars… This book provides a comprehensive, one-of-a-kind perspective on chocolate that hasn’t been explored before.”
—HealthyNewAge.com
—HealthyNewAge.com
About the Author
David Wolfe is one of the world’s leading nutrition on raw food. He is the author of Eating for Beauty and The Sunfood Diet Success System, as well as numerous DVD and audio programs. As a health and personal success speaker, David conducts over 100 inspirational lectures and seminars and hosts six adventure retreats each year in the United States, Canada, Europe, and the South Pacific. At these events he inspires people to optimize their health and achieve their full potential by employing positive thinking, superior nutrition and, of course, by eating chocolate!Born in East Yorkshire, UK, in 1969, Shazzie had a typical northern lifestyle and diet in her formative years. As an adult, she suffered from lethargy, depression, brain-fog, bad skin, and aches and pains–until she created a detox and rejuvenation program for herself. These days she feels younger than ever before, has relentless energy, and a body that functions as it should! Shazzie spreads the secrets that she’s uncovered to millions of people throughout the world via her web sites, books, magazine columns, workshops, and retreats. She is the author of Detox Your World and Detox Delights.
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Most Helpful Customer Reviews
93 of 97 people found the following review helpful
Format:Paperback
I have read this book, along with Chris Kilham's entries on chocolate (theobroma cacao), and my own ethnobotanical / biochemical studies through many avenues of interest. I always enjoy learning more about the history and culture of this interesting tree. My scientific disposition compels me look at the health sensationalism surrounding chocolate rather skeptically. Of course, these kinds of reviews are rarely popular, but I feel that I do people looking for health a great disservice by not dispensing my knowledge of chocolate, a perspective which merely takes this work into account.
Theobromine - Firstly, chocolate has stimulants (most people erroneously think is has substantial caffeine, which it does not) - chocolate has an analogous alkaloid, called "theobromine" occurring predominantly. It is a strong stimulant alkaloid with an effect on the nervous system, particularly the heart. The cardiotoxicity of this alkaloid has not been established, and I will firstly press for caution here. The effect of this alkaloid may be enhanced by the substantial magnesium content of the chocolate.
Tannins - Raw chocolate is rich in tannins, responsible for the bitterness of the chocolate. Tannin in high concentration can behave as an anti-nutrient, binding up and preventing the absorption of minerals in the digestive system. It also adversely affects the kidneys. Raw chocolate has a very high tannin content, more so than some tannin-rich fruits (such as the skins of jaboticaba), which are recommended to only be eaten in small quantity. Does this rule of potential tannin toxicity not apply to chocolate?
Surplus - Lastly, and partly from having grown cacao trees myself, is the observation that chocolate can be a surplus crop in many areas of the world. Theobroma Cacao bears continuously and prolifically from trees that are surprisingly easy to grow in appropriate climates. Commercially, raw cacao beans are available at bulk wholesale relatively cheap. (Yes, even the organic ones.) Why do we see disproportionately high prices on raw chocolate products? To me, this means the public is paying high retail prices, based on this rather aggressive "health food" marketing we see- a situation which to me suggests a veil of pretense (though perhaps inadvertent) concerning the whole ordeal. Somebody is making a very high profit off this particular commodity. I don't think it is the Cacao farmers / growers. I think a good skeptical pause is warranted.
This book is nontheless rich with interesting information about the chocolate species. What is the point of this review? I have nothing against the authors, whose work I do enjoy. In fact I do eat a raw diet myself, being a tropical fruit grower and researcher. I think the lesson to learn here is we should respect certain foods for what they are, and not worship them for the energy and enthusiasm they impart. This is a key marketing strategy used pervasively nowadays- the idea that whole foods which make you 'feel good' are healthy and 'good for you.' Chocolate fits that bill indeed. Obtaining good health is, in actuality, a subtle endeavor, and "feeling good" is not a reliable or informative gauge for determining a food's overall virtues, or necessarily the state of one's health.
How many foods / substances out there make us feel good, only to burn us out faster? Thus, I stress caution, and encourage all people to research their health interests as much as possible. Hopefully, you see my point.
Theobromine - Firstly, chocolate has stimulants (most people erroneously think is has substantial caffeine, which it does not) - chocolate has an analogous alkaloid, called "theobromine" occurring predominantly. It is a strong stimulant alkaloid with an effect on the nervous system, particularly the heart. The cardiotoxicity of this alkaloid has not been established, and I will firstly press for caution here. The effect of this alkaloid may be enhanced by the substantial magnesium content of the chocolate.
Tannins - Raw chocolate is rich in tannins, responsible for the bitterness of the chocolate. Tannin in high concentration can behave as an anti-nutrient, binding up and preventing the absorption of minerals in the digestive system. It also adversely affects the kidneys. Raw chocolate has a very high tannin content, more so than some tannin-rich fruits (such as the skins of jaboticaba), which are recommended to only be eaten in small quantity. Does this rule of potential tannin toxicity not apply to chocolate?
Surplus - Lastly, and partly from having grown cacao trees myself, is the observation that chocolate can be a surplus crop in many areas of the world. Theobroma Cacao bears continuously and prolifically from trees that are surprisingly easy to grow in appropriate climates. Commercially, raw cacao beans are available at bulk wholesale relatively cheap. (Yes, even the organic ones.) Why do we see disproportionately high prices on raw chocolate products? To me, this means the public is paying high retail prices, based on this rather aggressive "health food" marketing we see- a situation which to me suggests a veil of pretense (though perhaps inadvertent) concerning the whole ordeal. Somebody is making a very high profit off this particular commodity. I don't think it is the Cacao farmers / growers. I think a good skeptical pause is warranted.
This book is nontheless rich with interesting information about the chocolate species. What is the point of this review? I have nothing against the authors, whose work I do enjoy. In fact I do eat a raw diet myself, being a tropical fruit grower and researcher. I think the lesson to learn here is we should respect certain foods for what they are, and not worship them for the energy and enthusiasm they impart. This is a key marketing strategy used pervasively nowadays- the idea that whole foods which make you 'feel good' are healthy and 'good for you.' Chocolate fits that bill indeed. Obtaining good health is, in actuality, a subtle endeavor, and "feeling good" is not a reliable or informative gauge for determining a food's overall virtues, or necessarily the state of one's health.
How many foods / substances out there make us feel good, only to burn us out faster? Thus, I stress caution, and encourage all people to research their health interests as much as possible. Hopefully, you see my point.
19 of 19 people found the following review helpful
Format:Paperback
"Nine out of ten people like chocolate. The tenth person always lies." ~ John Q. Tullius
David Wolfe and Shazzie were undoubtedly high on chocolate when they wrote this wonderful book on the history and uses of chocolate. There are many pages of full-color pictures and in particular a good picture of cacao trees. The book is divided into four main sections:
I: Cacao - legends of cocao, a brief history of chocolate, money does grow on trees
II: Scientific Properties of Chocolate - chemical composition of cacao, magnesium, antioxidants, Theobromine and Caffeine, Phenylethylamine, Anandamide and Tryptophan
III: Exotic Properties of Chocolate - Aphrodisia, nature's prozac, chocolate as medicine, chocolate yoga and overcoming chocolate addictions.
IV: Chocolate Alchemy - Organic food, ancient chocolate drinks, cacao's best friends, what to do with cacao beans, recipes.
At times the writing gets a bit technical (see the chemical composition of cocao) but overall they seemed to be having fun and most of the chapters were entertaining to read. There is interesting information - like why cocoa powder is called "dutch processed." After reading about the combination of mulberries and chocolate you might make yourself an interesting shake. You may however want to skip using milk and go for coconut milk or water. Apparently milk "cancels out the effects of antioxidants" in chocolate. I had also never heard that cocoa powder is added to weight loss products to diminish appetite. So eating chocolate may help you to lose weight.
The recipe section is very interesting if you can eat coconut and any nuts. I am currently allergic to nuts so I basically could only dream of what most of the recipes would taste like. If you want to try the recipes be prepared to make a visit to your local health food store. You will need ingredients like oat groats, figs, almonds, cherries, raw agave nectar, bee pollen, hemp seeds and coconut oil. One of the simplest recipes for chocolate fruit sorbet includes chocolate powder (crushed cocao beans or nibs), water, agave nectar and a vanilla bean. Some of the recipes require a dehydrator, juicer, coffee mill, blender and food processor. You could also grind cacao nibs in a mortar and pestle.
To put things in perspective a 2.5 pound bag of organic raw cacao nibs is around $50. You may want to start with a smaller bag $11 - Organic Raw Chocolate Cacao Nibs 8-oz.. Amazon also sells a small bag of beans - Sunfood Nutrition Chocolate Cacao Beans.
It was interesting to read that elevated levels of phenylethylamine (PEA) "the love chemical" can occur when you read a good book. I myself felt a little high on information while reading this delicious book. If you have any interest in chocolate you will love this book.
~The Rebecca Review
David Wolfe and Shazzie were undoubtedly high on chocolate when they wrote this wonderful book on the history and uses of chocolate. There are many pages of full-color pictures and in particular a good picture of cacao trees. The book is divided into four main sections:
I: Cacao - legends of cocao, a brief history of chocolate, money does grow on trees
II: Scientific Properties of Chocolate - chemical composition of cacao, magnesium, antioxidants, Theobromine and Caffeine, Phenylethylamine, Anandamide and Tryptophan
III: Exotic Properties of Chocolate - Aphrodisia, nature's prozac, chocolate as medicine, chocolate yoga and overcoming chocolate addictions.
IV: Chocolate Alchemy - Organic food, ancient chocolate drinks, cacao's best friends, what to do with cacao beans, recipes.
At times the writing gets a bit technical (see the chemical composition of cocao) but overall they seemed to be having fun and most of the chapters were entertaining to read. There is interesting information - like why cocoa powder is called "dutch processed." After reading about the combination of mulberries and chocolate you might make yourself an interesting shake. You may however want to skip using milk and go for coconut milk or water. Apparently milk "cancels out the effects of antioxidants" in chocolate. I had also never heard that cocoa powder is added to weight loss products to diminish appetite. So eating chocolate may help you to lose weight.
The recipe section is very interesting if you can eat coconut and any nuts. I am currently allergic to nuts so I basically could only dream of what most of the recipes would taste like. If you want to try the recipes be prepared to make a visit to your local health food store. You will need ingredients like oat groats, figs, almonds, cherries, raw agave nectar, bee pollen, hemp seeds and coconut oil. One of the simplest recipes for chocolate fruit sorbet includes chocolate powder (crushed cocao beans or nibs), water, agave nectar and a vanilla bean. Some of the recipes require a dehydrator, juicer, coffee mill, blender and food processor. You could also grind cacao nibs in a mortar and pestle.
To put things in perspective a 2.5 pound bag of organic raw cacao nibs is around $50. You may want to start with a smaller bag $11 - Organic Raw Chocolate Cacao Nibs 8-oz.. Amazon also sells a small bag of beans - Sunfood Nutrition Chocolate Cacao Beans.
It was interesting to read that elevated levels of phenylethylamine (PEA) "the love chemical" can occur when you read a good book. I myself felt a little high on information while reading this delicious book. If you have any interest in chocolate you will love this book.
~The Rebecca Review
4 of 4 people found the following review helpful
Format:Paperback
Naked Chocolate is an extraordinary collection of information not just about chocolate in general, but about every element of the world's most beloved food. I found it extremely helpful while researching the health benefits of chocolate, and in fact I found information in this book that I couldn't find anywhere else because this author clealry doesn't just study chocolate in a lab--he lives it. The stated research is clearly labeled, referenced and organized, and the many lists of helpful resources and creative recipes are invaluable. No chocolate library is complete without this book!
Julie Pech
Author / The Chocolate Therapist
Julie Pech
Author / The Chocolate Therapist
Most Recent Customer Reviews
I love David Wolfe
David Wolfe is a raw food guru with knowledge and a sense of humor. If you love your body and love chocolate, buy this book!
Published 1 month ago by Samantha Naidu
more than you ever wanted to know about chocolate!
Very thorough, written with sincere and catching enthusiasm for the world's most exciting food. Covers an interesting span of aspects--from historical uses, to personal anecdotes,... Read more
Published 2 months ago by Kristin Whitaker
Quite good!
The book is interesting, the recipes are quite good but also unhealthy with tons of superfoods and ingredients which are super expensive for most.
Published 2 months ago by Laura
Everything you can think of about chocolate
David Wolfe has astonishing news for chocolate lovers: Raw chocolate is actually one of the most nutritious foods on the planet! Read more
Published on February 11, 2010 by Susan Schenck
awesome
just a great read... great receipes.... .if you like chocolate... you will love it... even if you aren't raw.
Published on January 21, 2010 by Dorinda Rumbold
The best ever!
David Wolfe is so passionate about raw foods, he make you want to become a raw foodist!! This book has enticing recpies and explanations of where cacao came from. Read more
Published on November 14, 2009 by Dana J. Camera
The Magical Chocolate Tour
This is a fun book with more historical information on chocolate than I could have expected. With a world distracted by dissent and animosity, chocolate may be the one thing that... Read more
Published on July 19, 2009 by Lisa Riley
Almost As Tasty As Dark Chocolate Itself
As an author Transcendental sex: A meditative approach to increasing sensual pleasure, Moneylove: How to Get the Money You Deserve for Whatever You Want, Psychological... Read more
Published on January 28, 2009 by Jerry Gillies
Glad I got it.
Entertaining to read, informative, but also I now am better able to deal with all the organic raw beans I bought from Mountain Rose Herbs.
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Published on August 12, 2008 by Don Baker
Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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crushed cacao beans, raw agave nectar, almond mylk, dry jug, agave cactus nectar, cacao drink, processed chocolate, cacao farms, raw cacao, chocolate powder, cacao nibs, dehydrator tray, goji berries, hempseed oil, cacao fruit, oat groats, cacao seeds, cacao butter, cacao trees Key Phrases - Capitalized Phrases (CAPs): (learn more)
Central America, Dark Chocolate Sauce, Jonathan Ott, The Mayans, University of California, Van Houten, Bernal Diaz del Castillo, South American, Gordon Wasson, Willy Wonka, Ruminations Of An Unabashed Chocolate Addict, The Cacahuatl Eater, Pacal Votan, Roald Dahl, The Chocolate Tree, Nature's First Law, Heart of Sky, Chocolate Tree Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Surprise Me!
crushed cacao beans, raw agave nectar, almond mylk, dry jug, agave cactus nectar, cacao drink, processed chocolate, cacao farms, raw cacao, chocolate powder, cacao nibs, dehydrator tray, goji berries, hempseed oil, cacao fruit, oat groats, cacao seeds, cacao butter, cacao trees Key Phrases - Capitalized Phrases (CAPs): (learn more)
Central America, Dark Chocolate Sauce, Jonathan Ott, The Mayans, University of California, Van Houten, Bernal Diaz del Castillo, South American, Gordon Wasson, Willy Wonka, Ruminations Of An Unabashed Chocolate Addict, The Cacahuatl Eater, Pacal Votan, Roald Dahl, The Chocolate Tree, Nature's First Law, Heart of Sky, Chocolate Tree Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Surprise Me!
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