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Naked Chocolate: The Astonishing Truth About the World's Greatest Food Paperback – Lay Flat, February 1, 2005
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Top Customer Reviews
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.Read more ›
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
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.
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.Read more ›
Most Recent Customer Reviews
Raw cacao is full of natural toxins, oxalates and phytic acid, like most nuts and seeds are.
No culture ever in history used it raw. Read more
Great recipes. Excellent detailed info on almost every superfood you can think of. Beautifully colored. Just a splendid book for the library and kitchen.Published 20 months ago by Stasia Bliss
What you don't know about chocolate may surprise you and what this book can do to clear up any misconceptions is no surprise. Read morePublished 21 months ago by Perspectivepower, Annette Rochelle Aben
When you reach a point in life where you really start thinking about your health, stress and longevity potential one needs to consider a personal health revolution. Read morePublished on March 25, 2014 by Laurie Baumann
Wonderful compendium of raw knowledge. I use David Wolfe's cacao in my raw chocolates and am so thrilled to have this book to educate my customers.
Omg It's a dream come true....a book about chocolate, I could not believe all the awesome information about my favorite food, sweet in the world!Published on September 1, 2013 by Iris Rivera