• Fun & Simple Step-By-Step Videos!
  • Complete Recipe Guides!
  • History & Science Of Chocolate!
  • Great for Kids & Families!
  • BONUS Guest Recipes!
  • BONUS - Learn How To Run Your OWN Chocolate Classes!

ONLY $149!

"Making delicious raw chocolate has been taught for over 10,000 years!

You will learn this ancient skill and delight your friends and family!

When it comes to chocolate it's always a HAPPY YES!"
David Avocado Wolfe

Benefits Experienced With Raw Chocolate

  • INCREASE HEALTH & VITALITY! Chocolate is a super food, and can be used to energize and uplift your physical performance.
  • BOOST LIFE JOY! Enhancements of pleasure, including sex!
  • AMPLIFY NUTRITION! Cacao, like ginseng, is a potentiator (it amplifies the affect of medicinal substances taken with it).
  • NUTRITION BOOST! Cacao is the most pharmacologically complex food source known in the Amazon jungle, containing an estimated 1,200 individual chemical constituents!
  • LOVE BOOST! Cacao contains phenylethylamine (PEA), that has been dubbed the “love chemical”… probably because PEA seems to help create feelings of attraction, excitement and euphoria.
  • IMMUNE SUPPORT! Cacao beans contain a 10% anti-oxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food.
  • BOOST METABOLISM! Due to its unusually high content of alkaline magnesium, cacao is the most alkaline of all nuts. Magnesium supports the heart, increases brainpower, causes peristalsis (bowel movements), relaxes menstrual cramping, helps build strong bones and increases alkalinity.

Chocolate has been revered by the people of the Earth since the beginning of time. Historical records show that we’ve been consuming chocolate for more than 10,000 years. Cacao is native to the South Americas and the Amazonian Jungles and was transported to West Africa in the 1500s. It was so precious to the Aztecs of Ancient Mexico, that they used Cacao beans for their main currency….Gold was used for aesthetic purposes only! Cacao was originally consumed as a beverage. It is still used in this way in many cultures, especially in South America.

Share your love for Chocolate

My Chocolate Story

"Sometime, when we were kids, probably at my Aunt Dee-Dee’s house in Soberly, Missouri, I first viewed the film Willy Wonka and the Chocolate Factory. That was my first exposure to the deep, mystical magic of chocolate.

A casual interest in chocolate throughout my life has blossomed into a passion and incredible fascination for the cacao tree and its prodigal product, the cacao bean. Cacao beans are the raw form of chocolate. They are the key ingredient to all chocolate.

For many years, whenever I would come across raw cacao beans in Hawaii, I would peel a few of them and throw them into a smoothie or coconut drink. I never experimented with them enough to realize what I was dealing with.

One day my friend Shazzie and I were visiting our friends Ethan and Eli in Maui. We were peeling cacao beans for a smoothie and Eli asked me, “Have you ever just eaten one?” And the truth was, I hadn’t. So I peeled one and just as I bit into it I had a tremendous download of information hit me. It was a life-changing experience. I was surprised to discover how incredible it is to eat raw cacao beans themselves - to eat Naked Chocolate."

David Wolfe
Excerpt from: "Naked Chocolate"


Video Lesson 1.0 - NoniLand Welcome

Video Lesson 1.1 - Introduction to Cacao and Beauty in Gardening

  • Permaculture designed with sensuality, appealing to as many senses as possible.
  • Permaculture designed with sensuality, appealing to as many senses as possible.

Video Lesson 1.2 – The Union of Vanilla And Cacao Part 1

  • Vanilla is a breatharian plant.
  • Vanilla grows well on Cacao trees. 
  • Cacao trees like their feet wet and everything else dry … they can survive drought when well established.

Video Lesson 1.3 - The Union of Vanilla And Cacao Part 2

  • Vanilla is the greatest of all the 35’000 orchid varieties in the world and it’s the only one that produces an edible fruit.
  • Vanilla and Cacao have archetypical love energy.
  • Bolivian Calliandra is a Nitrogen fixer. 
  • The flowers of the Bolivian Calliandra “princess” plant are edible.

Video Lesson 2 - Planting A Cacao Tree - Part 1

  • The hole for planting a Cacao tree should be very large and done right the first time.
  • Alternative protein sources when diet consists mainly of raw food.
  • Be open to the healing that can happen on a reduced-calorie, raw diet.

Video Lesson 3 - Planting A Cacao Tree - Part 2

  • Simple sugars in a raw food diet and their effects.
  • Dosha and mood balancing. 
  • The individual creativity involved in your perfect raw foods diet.

Video Lesson 4 - Planting A Cacao Tree - Part 3

  • Compost and fertilizer mix ingredients.
  • How to hold Nitrogen in the compost and fertilizer mix. 
  • Best type of Cacao to grow in Hawaii.

Video Lesson 5 - Planting A Cacao Tree - Part 3

  • The growth is in the numbers. Expect a lot and get the best.
  • What to look for when picking Cacao fruit and how to clip them.

Video Lesson 6 - Making Raw Chocolate - Part 1

  • What chocolate delivers into our body systems. 
  • How to create an alchemical combination. 
  • Different types of superfoods that can be added to a raw chocolate bar.

Video Lesson 7 - Making Raw Chocolate - Part 2

  • Lucuma is used as a sweetener base. If you want to make it taste good, you add extra lucuma.
  • Vanilla: Chocolate and vanilla go together, they are married. Vanilla has amazing sweetening components, but not necessarily sugary components. 
  • Salt is used to balance the potassium. Lucuma, mesquite, vanilla and even the chocolate itself is high in potassium. Live food, generally, has too much potassium in it.
  • Maca: David tries not to use too much maca in the tropics. Also, it can throw the flavour.
  • Cayenne: Hot spicy chocolate is a favourite for some, but you need to use the right amount.
  • Super blue-green algae/phycocyanin (fairy dust): You’ve got to use just the right amount as it can throw the flavour as well.

Video Lesson 8 - Making Raw Chocolate - Part 3

  • Medicinal mushrooms work well with chocolate in terms of flavour. The sign in Aztec cosmology, a circle with a dot, signifies mushroom and chocolate together. It is also the symbol for gold and for the sun in other iconographies.
  • Mushroom blends are products that have been developed over years and contain antioxidants, immune system fighting compounds and polysaccharides that remake our connective tissue. 
  • Chaga is the number one immune booster herb in all the world.
  • Cordyceps is a Chinese mushroom of virility. It is a Jing herb, a super endurance herb. Cordyceps is one of the most well studied mushrooms in the history of the world.
  • Eucommia is a super Jing herb especially good for your lower Jing energies e.g. reproductive health, pregnancies etc. It is safe to eat while pregnant. 
  • Ho Shou Wu is a great super root and can be used as a Jing tonic, bringing back virility. Literally it means “Mister Ho’s hairy back.” Mr. Ho was impotent his whole life until the plant Ho Shou Wu called to him and after entering his life, he was able to father 17 kids and had 5 wives before he died.
  • Rose powder was used to round out the flavour of the chocolate and also to raise to raise the vibrational essence.

Video Lesson 9 - Making Raw Chocolate - Part 4

  • Ginseng protects us from radiation. Be mindful though as it can influence the flavour of chocolate. 
  • Stevia rounds out the sweetness. Lucuma, mesquite and stevia all allow you to get away with using less sweetener later (e.g. honey).
  • If the mixture is balling up, you may need to add more melted cacao butter.
  • Cacao butter is safe and good for the skin.

Video Lesson 10 - Making Raw Chocolate - Part 5

  • If there is too much cacao butter (too oily), you may need to add more cacao powder/dry ingredients.
  • A whisk is ideal for mixing otherwise you have to manually break up the pieces.
  • Shilajit has a smoky flavour that rounds out the chocolate and brings out the essence. Mesquite or carob brings out the calcium and altogether they give a full rich chocolate. 
  • Chaga is a medicinal mushroom with anti-radiation properties.

Video Lesson 11 - Making Raw Chocolate - Part 6

  • Very important aspect: When you finally whip it down, and it’s fully caramelized together, take a taste test! Ask yourself, what is this missing? Maybe some female energy?
  • Damiana is a feminine herb. It is known for it’s super aphrodisiac properties.
  • When mixing you are looking for a completely smooth texture.
  • Rudolf Steiner introduced: Biodynamic farming/preparation where you sing to the water as it is being prepared. In the Northern Hemisphere: When mixing counter-clockwise you sing low pitch to high pitch, clock-wise you sing high pitch to low pitch. This improves the efficacy of the biodynamic preparation.

Video Lesson 12 - Making Raw Chocolate - Part 7

  • How to break a cacao pod open on the counter, pull out the beans and umbilical cord and spread them on a dehydrator tray. Dehydrate for 24 hours.
  • Cacao skin is a very powerful fertilizer, super rich in calcium and the… actually chew it with coca in Bolivia and Peru. The skin is thick to keep the bugs out.
  • Chocolate is good for your teeth and bones – always has been.
  • Chocolate is a great delivery vehicle for vitamins and nutrients – better than coffee.
  • Ways to prepare cacao: Keep it in it’s wet form, dehydrate it, ferment it, and help people experience the magic of chocolate!

This course is AMAZING for our family!

Melinda Bond
BMI Graduate

**SPECIAL** Video Recipe With 10yr Old Julienne!

"Making chocolate is so easy and fun!
Our girls love making their own flavours!
AND.. my 10yr old daughter Julienne filmed chocolate
a recipe video that is inside this course!"Melinda Bond

ONLY $149!

Video Lesson 13 - Raw Chocolate in the Kitchen - Part 1

  • Cacao is not a bean. It’s a nut.
  • 100% cacao paste is the processed cacao bean without anything added in. 
  • A recipe can be simple or complex. Work with what you have on hand.

Video Lesson 14 - Raw Chocolate in the Kitchen - Part 2

  • Try different combinations of superfoods and superherbs, as chocolate is an excellent carrier for complex formulations.
  • Don’t be afraid to try something new. Failure is a part of growth.

Video Lesson 15 - Raw Chocolate in the Kitchen - Part 3

  • Add amounts according to their flavors – stronger flavors should be used more sparingly to balance the flavor, not overtake it.
  • The chocolate bar should be anchored with something that provides structure; just oil can be used, but nuts add texture and flavor as well.

Video Lesson 16 - Raw Chocolate in the Kitchen - Part 4

  • Sweeteners, “fake” and “true,” should be combined in small amounts to round out the taste profile.
  • Honey, directly from Nature, is an excellent delivery system for superfoods and superherbs, just like the cacao bean.

Video Lesson 17 - Raw Chocolate in the Kitchen - Part 5

  • Melt enough chocolate to completely encase the superfood ingredients, about a 3:1 ratio, superfoods to chocolate.
  • Damiana is a feminine herb. It is known for it’s super aphrodisiac properties.
  • Cacao trees grown in an integrated forest are healthier and more resistant to disease.

Video Lesson 18 - Raw Chocolate in the Kitchen - Part 6

  • Add the dry ingredients to the melted chocolate to make sure the finished product will be the right consistency—thick but not too dry.
  • Using a muffin pan creates individual serving sizes.

Video Lesson 19 - Raw Chocolate in the Kitchen - Part 7

  • Medicinal mushroom teas and chocolate is an ancient combination.
  • Use the ingredients you have on hand.
  • This drink will be consumed immediately, so only add enough superfoods for one or two servings.

Video Lesson 20 - Raw Chocolate in the Kitchen - Part 8

  • Always combine the dry ingredients first, add liquids last, so any mistakes can be easily corrected.
  • Brew the medicinal mushroom tea with spring water in a stainless-steel vessel.
  • Do not keep hot liquids in a plastic vessel for very long, even if it’s BPA free.

Video Lesson 21 – Making a Chocolate Treat

  • Using a mason jar in a double boiler system. Stretching Cacao butter with Coconut oil.
  • What is Conched Cacao?
  • When fruit is not in season, we can use honey to get our carbohydrates.
  • The magic of adding wild, local ingredients.




Do you want to run your own Chocolate Classes?

Why not turn your love of chocolate into a new career?

In these very special bonus lessons, David is going to take you through some of the most essential insights and guidance on getting started with your own chocolate classes!

This is going to be one of the fastest growing industries in the next decade! Catch the wave, be a part of helping people upgrade their health and lives through the magnificent delivery system of raw chocolate! This is a business you can easily run in your spare time ... or even turn into a very lucrative full time business!

Video Lesson 22 - Running Your Own Chocolate Class - Part 1

  • Be exciting and unpredictable during your class to keep the audience engaged.
  • Organize the class well and explain the process and ingredients as you go.
  • Keep ingredients and molds on hand to sell at the class.

Video Lesson 23 - Running Your Own Chocolate Class - Part 2

  • Take time to explain all the components of a nutritious chocolate bar, repeating until the audience understands.
  • Charge a fair amount for your expertise and supplies.
  • Chocolate is a time-proven commodity, so using it as a delivery system for superfoods and superherbs will protect our pharmacopeia.

Video Lesson 24 - Running Your Own Chocolate Class - Part 3

  • Classes may run longer than expected; be willing to stay until your audience understands the material.
  • If this field does not excite you, then don’t do it, because your own excitement is what will inspire others.

Video Lesson 25 - Running Your Own Chocolate Class - Part 4

  • Cacao offers a delivery system for superfoods and superherbs, making it easy for someone to get a lot of nutrition in a small package.
  • The excitement surrounding chocolate adds to the festive spirit of a chocolate-making class.


Raw Chocolate Pudding

With: Master Raw Chef Elaina Love

Learn how to make delicious, smooth, INSTANT chocolate pudding from all raw ingredients!


Non-Dairy Chocolate Milk

With: Master Nutritionist Malcolm Saunders

Discover how to make a non-dairy chocolate milk with special health boosting ingredients in just minutes!

ONLY $149!

Making Chocolate At Home With David Avocado Wolfe

is brought to you by the BodyMind Institute.

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