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Naked Chocolate: The Astounding Truth About The World's Greatest Food Paperback – May, 2005

4.2 out of 5 stars 50 customer reviews

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Editorial Reviews


“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.

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 Paperback edition.

Product Details

  • Paperback: 248 pages
  • Publisher: Sunfood Nutrition (May 2005)
  • Language: English
  • ISBN-10: 0965353397
  • ISBN-13: 978-0965353397
  • Product Dimensions: 8.5 x 6.2 x 0.6 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #1,777,676 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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.

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 been established in carnivores (cats/dogs), and to a lesser extent in humans with sensitivities to it. The effect of this alkaloid may be enhanced by the substantial magnesium content of the chocolate. It may not be suitable for all people.

Tannins - Raw chocolate is rich in tannins, responsible for the bitterness of the chocolate. Tannin in high concentration will behave as an anti-nutrient, binding up and preventing the absorption of proteins and minerals in the digestive tract. It also adversely affects the kidneys in high amounts. 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.
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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
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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.
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Format: Paperback
Naked Chocolate is packed full of information about chocolate. In fact, of the many chocolate books I have looked at, it is one of the most informative I have found.

The book has chapters dedicated to: legends and history of chocolate, chemical composition of cacoa, myths and beliefs about chocolates abilities, rumors and urban legends about chocolates, chocolate and health, and a huge collection of chocolate recipes. The legends, especially the historical ones, are very interesting. They tell the legends of how cacao came to be as told by the various native tribes of South America. They also chronicle the history of cacao as it is used as money in South America, traded with European explorers, brought back to Europe, and eventually made into the chocolate we know today.

While the information is there, it is sometimes unsubstantiated. For the most part it is either referenced or believable, but some of the claims are a little far out. For example, in one page the authors explain how chocolate is good for the heart because it contains magnesium. In the next paragraph, they authors write that chocolate opens the heart center on a metaphysical level. Magnesium is science, chakras are a different realm.

The recipes look really great, and the photographs are beautiful. However, most of the recipes require kitchen gadgets that some people do not have (like myself). You must have: a food dehydrator, a juicer, a food processor, a blender, a spice/coffee mill, and a hand blender. I have a blender. Of the pages and pages of recipes, I think I found two that I could make with my limited gadgetry. So, unless you are equipped with the gadgets of a raw-foodists kitchen, do not expect to be able to make all these recipes.
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