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.
--This text refers to an alternate
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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 --This text refers to an alternate Paperback edition.
—HealthyNewAge.com --This text refers to an alternate Paperback edition.
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.
--This text refers to an alternate
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Customer Reviews
Most Helpful Customer Reviews
116 of 120 people found the following review helpful
By T. Lane
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.
51 of 52 people found the following review helpful
Format:Paperback
David Wolfe explores the history, nutrition, and magic of this powerful food. He even suggests how it could save the world!
As a trainer and motivator, I know first hand the power of raw chocolate and how it can affect mood and energy levels. I use it as my "secret weapon." Raw chocolate is one of the most potent sources of magnesium--a mineral that is essential for muscle function, bone growth and overall wellbeing. Since--depending on where you get your information--60-80% of all Americans are deficient in magnesium, it seems that raw chocolate could be the perfect fit to re-mineralize the population.
Lack of magnesium creates sluggishness, mood changes, and in-the-dumps feelings. Raw chocolate can bring balance to your system and bring you out of the fog.
This book also identifies other fantastic qualities of this superfood that enhance mood and stimulate your body for optimal health!
Kevin Gianni, NCSF-CPT
Author and Personal Trainer
As a trainer and motivator, I know first hand the power of raw chocolate and how it can affect mood and energy levels. I use it as my "secret weapon." Raw chocolate is one of the most potent sources of magnesium--a mineral that is essential for muscle function, bone growth and overall wellbeing. Since--depending on where you get your information--60-80% of all Americans are deficient in magnesium, it seems that raw chocolate could be the perfect fit to re-mineralize the population.
Lack of magnesium creates sluggishness, mood changes, and in-the-dumps feelings. Raw chocolate can bring balance to your system and bring you out of the fog.
This book also identifies other fantastic qualities of this superfood that enhance mood and stimulate your body for optimal health!
Kevin Gianni, NCSF-CPT
Author and Personal Trainer
29 of 29 people found the following review helpful
By L. Kennedy
Format:Paperback
This was one of the first books I ordered when I decided to adopt a raw food lifestyle in October 2006. It helped me tremendiously overcome the temptations of processed cooked sweets filled with sugar and flour.
The history lesson of raw cacao was interesting reading, and the glossy book is filled with great color photos. I learned that all chocolate is derived from the cacao bean, which of course grows on the cacao tree. The caocao bean is also the staple diet of the Oompa Loompa. Raw cacao is natural and healthy food that one can enjoy in it's natural state and reap many health benefits, including weight loss, while eating delicious treats. I have lost 28 lbs so far including these recipes in my diet.
I would recomend it to those transitioning to raw food for sure. The chocolate del diablo hot drink is delicious and spicy, and I use the chocolate sauces all the time. I actually bathe in them. Just kidding. The cinnamon rolls are delicous. The raspberry berets are so cute and good. Violet's violent end pie is absolutley delicious. There is even a recipe for raw chocolate bars~ with almonds! I could go on and on.
The writing is very entertaining and informative, with a charming bit of english wit and phrases sprinkled in, and Shazzie's and David Wolfe's passion and research for thier subject is evident. An excellent book. Well worth the price.
The history lesson of raw cacao was interesting reading, and the glossy book is filled with great color photos. I learned that all chocolate is derived from the cacao bean, which of course grows on the cacao tree. The caocao bean is also the staple diet of the Oompa Loompa. Raw cacao is natural and healthy food that one can enjoy in it's natural state and reap many health benefits, including weight loss, while eating delicious treats. I have lost 28 lbs so far including these recipes in my diet.
I would recomend it to those transitioning to raw food for sure. The chocolate del diablo hot drink is delicious and spicy, and I use the chocolate sauces all the time. I actually bathe in them. Just kidding. The cinnamon rolls are delicous. The raspberry berets are so cute and good. Violet's violent end pie is absolutley delicious. There is even a recipe for raw chocolate bars~ with almonds! I could go on and on.
The writing is very entertaining and informative, with a charming bit of english wit and phrases sprinkled in, and Shazzie's and David Wolfe's passion and research for thier subject is evident. An excellent book. Well worth the price.
Most Recent Customer Reviews
5.0 out of 5 stars
service was excelent
was an excelent service keep going in the market with your service, i would like to have more word to express in favore to you job
Published 1 month ago by Tonny Arias
5.0 out of 5 stars
Another AWESOME book by David Wolfe
My first exposure to David Wolfe was SuperFoods, where I gained a significant amount of knowledge pertaining to health and eating correctly to control dis-ease. Read more
Published 1 month ago by Cindo45
5.0 out of 5 stars
Interesting
Who do not love chocolate? I do and I love these astonishing news and history about raw chocolate. Yummy recipes sweet and non sweet. Read more
Published 4 months ago by Petzi
2.0 out of 5 stars
naked chocolate
It is just ok, but is rather simple and written very strange. Not sure I will keep it, not so good
Published 4 months ago by rita rhine
5.0 out of 5 stars
Naked chocolate
Very well written. I have only recently discovered the joys of natural chocolate. Some great historical information and a great recipe section!
Published 5 months ago by Theresa L. Meiser
5.0 out of 5 stars
Fun info.
The pure cocoa investigations have shown how well used chocolate, in the correct form, is in the human body. This little book is fun to read and offers good information too. Read more
Published 9 months ago by Karen E. Roubal
5.0 out of 5 stars
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 13 months ago by Samantha Naidu
4.0 out of 5 stars
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 14 months ago by Kristin Whitaker
2.0 out of 5 stars
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 15 months ago by Laura
5.0 out of 5 stars
One of My Favorite Books on Chocolate
"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... Read more
David Wolfe and Shazzie were undoubtedly high on chocolate when they wrote this... Read more
Published 17 months ago by Rebecca of Amazon
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