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Matthew Kenney
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Meredith Baird
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Raw Chocolate Hardcover – February 1, 2012

by Matthew Kenney (Author), Meredith Baird (Author)
4.3 out of 5 stars 73 ratings
Editors' pick Best Cookbooks, Food & Wine

Now you can enjoy one of the great tastes and textures in raw―raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you!

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today show, Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Maine.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York. No-fuss healthy options for the world’s sweet tooth

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  1. Print length
    144 pages
  2. Language
    English
  3. Publisher
    Gibbs Smith
  4. Publication date
    February 1, 2012
  5. Reading age
    18 years and up
  6. Dimensions
    8.5 x 0.75 x 9.5 inches
  7. ISBN-10
    1423621050
  8. ISBN-13
    978-1423621058
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The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.

Editorial Reviews

From the Inside Flap

Experience one of the great tastes and textures in the raw food world―raw chocolate. Raw chocolate is expensive to buy, but can be made without a lot of fuss and with great results. And with cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is good for you, too.

This book features all flavors and types of chocolate: truffles, fudge, buttercups, dipped fruit, smoothies, bonbons, and more. Learn to make raw chocolate that is as beautiful as it is delicious with Matthew Kenney and Meredith Baird’s Raw Chocolate.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is also the author of a number of cookbooks including Everyday Raw, Everyday Raw Desserts, and Everyday Raw Express. Matthew splits his time between New York and Maine.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.

Adrian Mueller grew up in Lucerne, Switzerland, and currently resides in New York with his wife and son. As a photographer, his aim is to create images that connect with a viewer’s personal memories, to ensure an emotional and lasting impression.

Jessica Acs is a researcher and creative director residing in Toronto, Canada. Passionate about natural foods, nutrition, and wellness, she believes the practice of a mindful lifestyle is first expressed through our everyday food choices.

From the Back Cover

Experience one of the great tastes and textures in the raw food world—raw chocolate. Raw chocolate is expensive to buy, but can be made without a lot of fuss and with great results. And with cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is good for you, too.

This book features all flavors and types of chocolate: truffles, fudge, buttercups, dipped fruit, smoothies, bonbons, and more. Learn to make raw chocolate that is as beautiful as it is delicious with Matthew Kenney and Meredith Baird’s Raw Chocolate.

Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is also the author of a number of cookbooks including Everyday Raw, Everyday Raw Desserts, and Everyday Raw Express. Matthew splits his time between New York and Maine.

Meredith Baird has been an integral part of the Matthew Kenney team since 2008. She assisted in writing and developing recipes for Everyday Raw Desserts and Everyday Raw Express, as well as helping with the Matthew Kenney Restaurant and Academy. She lives in New York.

Adrian Mueller grew up in Lucerne, Switzerland, and currently resides in New York with his wife and son. As a photographer, his aim is to create images that connect with a viewer’s personal memories, to ensure an emotional and lasting impression.

Jessica Acs is a researcher and creative director residing in Toronto, Canada. Passionate about natural foods, nutrition, and wellness, she believes the practice of a mindful lifestyle is first expressed through our everyday food choices.

Product details

  • Publisher ‏ : ‎ Gibbs Smith; Illustrated edition (February 1, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 144 pages
  • ISBN-10 ‏ : ‎ 1423621050
  • ISBN-13 ‏ : ‎ 978-1423621058
  • Reading age ‏ : ‎ 18 years and up
  • Item Weight ‏ : ‎ 1.75 pounds
  • Dimensions ‏ : ‎ 8.5 x 0.75 x 9.5 inches
  • Customer Reviews:
    4.3 out of 5 stars 73 ratings

About the authors

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  1. Matthew Kenney

    Matthew Kenney

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    Full content visible, double tap to read brief content.

    Matthew is a chef, entrepeneur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living.

    As recipient of the "Outstanding Graduate" Award from the French Culinary Institute, Matthew has always focused on creating original cuisine on the foundation of classic techniques. Throughout his career, he has written and taught a variety of Living Foods Culinary programs. At the recently launched 105degrees Academy, he has developed and will oversee the operations of a cutting-edge program, formed on classic culinary techniques and living cuisine preparation methods, for students of all skill levels and career aspirations.

    Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine's Best new chefs, was twice nominated for the James Beard Rising Star Chef award and has received annual awards from The French Culinary Institute, University of Maine, VegNews Magazine and PBS Television. Matthew is the author of several cookbooks, including Raw Food Real World, Everyday Raw, Entertaining in the Raw and the upcoming Everyday Raw Desserts.

    He has been the chef and partner of several well known restaurants and is currently involved in a number of projects, all of which blend his passion for health, environmental and culinary concerns.

    See more on the author's page
  2. Meredith Baird

    Meredith Baird

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    Full content visible, double tap to read brief content.

    With a lifelong passion for a healthy lifestyle and love of vegetarian cuisine, South Carolina native Meredith Baird has never been one to take traditional route. During college she studied French and Art History where she refined her passion for art, culture, and design. With a vision to integrate good design with health and wellness she pursued her culinary passions further to become a certified raw food chef and instructor. She believes that health and beauty are one in the same; and that mind, body, spirit and plate are all organically interconnected. Through her culinary art she focuses on vegan cuisine, but her food philosophy has evolved to represent an attitude of mindfulness and enjoyment.

    Her recipes are designed to inspire, and let nature do most of the work!

    See more on the author's page
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Customer reviews

4.3 out of 5 stars
73 global ratings

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Customers say

Customers find the book's recipes easy to follow and appreciate its wonderful gourmet flavor combinations. Moreover, the book features stunning photos and is inspiring for those who want to create their own chocolate treats. Additionally, the writing is clear.

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16 customers mention "Ease of use"12 positive4 negative

Customers find the recipes easy to follow and simple to make, with one customer noting it makes chocolate making seem possible.

"...in on Matthew's and Meredith's new book... this one is beautiful, simple to follow, and divinely inspired...." Read more

"...The recipes are easy but the ingredients are not found in the average home kitchen...." Read more

"...of cooking skills. really simple and straight forward yet sophisticated." Read more

"Because I haven't tried them yet but they are clear an simple directions I want to go more into raw foods and I like the layout of this book" Read more

13 customers mention "Flavor variety"13 positive0 negative

Customers enjoy the flavor variety of the book, praising its wonderful gourmet combinations and awesome recipes.

"...I'm also glad that there are other chocolate-inspired recipes that are beyond the bonbons, bars, buttercups and truffles..." Read more

"...Congrats and thanks for giving us many new ideas and super good eats!" Read more

"Awesome recipes, really imaginative and very inspiring to do your own thing once you got the hang of it. The tempering method is perfect...." Read more

"...The pics are beautiful and so inspiring. The recipes range from simple to more challenging-(Fudge to bon bons) and directions are spot on...." Read more

12 customers mention "Beauty"12 positive0 negative

Customers find the book stunning, praising its amazing photos and describing it as a chocolate work of art.

"...It's edgy and modern, with sophistication and flair. There are so many creative recipes and wonderful gourmet flavor combinations...." Read more

"...my 2 cents in on Matthew's and Meredith's new book... this one is beautiful, simple to follow, and divinely inspired...." Read more

"...The writing is clear and appealing. I don't agree that this is not a book for beginners in my opinion it can be enjoyed by all levels..." Read more

"I love everything about this book! The pics are beautiful and so inspiring. The recipes range from simple to more..." Read more

8 customers mention "Inspiration"8 positive0 negative

Customers find the book inspiring and sophisticated, with many creative recipes, and one customer describes it as edgy.

"...It's edgy and modern, with sophistication and flair. There are so many creative recipes and wonderful gourmet flavor combinations...." Read more

"...'s new book... this one is beautiful, simple to follow, and divinely inspired. I am glad to have so many of your books and adore them all...." Read more

"Awesome recipes, really imaginative and very inspiring to do your own thing once you got the hang of it. The tempering method is perfect...." Read more

"I love everything about this book! The pics are beautiful and so inspiring. The recipes range from simple to more..." Read more

5 customers mention "Writing clarity"5 positive0 negative

Customers appreciate the writing clarity of the book, with one mentioning the clearly written recipes.

"This book is beautifully written, photographed and inspiring. It's edgy and modern, with sophistication and flair...." Read more

"...I have never had such good results with tempering before. The writing is clear and appealing...." Read more

"Because I haven't tried them yet but they are clear an simple directions I want to go more into raw foods and I like the layout of this book" Read more

"Beautiful color photos along with clearly written recipes, makes them easy to achieve! Delicious, with a perfect range of flavors...." Read more

Top reviews from the United States

  • M. Falso
    5.0 out of 5 stars A Chocolate Work of Art!
    Reviewed in the United States on March 1, 2012
    Verified Purchase
    This book is beautifully written, photographed and inspiring. It's edgy and modern, with sophistication and flair. There are so many creative recipes and wonderful gourmet flavor combinations. I really appreciate the stunning photography and modern flavorings of these chocolate confections. I'm also glad that there are other chocolate-inspired recipes that are beyond the bonbons, bars, buttercups and truffles (for instance, fudges, marzipan, gianduja, buckwheat nib cereal, smoothies, and drinks, just to name a few). I'm excited to try many of these creations.

    Personally, I was so happy to see a recipe for white chocolate! I've made 3 recipes from the book and they have all turned out better than expected. My only issue with any of the recipes thus far is the white chocolate base. While the flavor is spot on, the use of coconut flour in the chocolate makes for a very gritty texture. However, I like it so much that I continue to make it regardless.

    My only issue with this classic book is that there are some gaps in information about ingredients, for instance, like chocolate liquor/paste. I personally know what it is and how to use it, there is no explanation for what it is, how to use it, and why to use it. Another part that is missing from this book is actual processing of the raw chocolate and how it is made, especially raw cocoa butter, raw cocoa powder, and the raw cocoa bean.I know that it is not the intent of the book to show you how to make chocolate from bean to bar, but it would really make the book a more complete all-around raw chocolate book. This does not detract from this beautiful book, but I believe it would only benefit the inclusion of this information.
    32 people found this helpful
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  • joe
    5.0 out of 5 stars Beautiful ode to chocolate
    Reviewed in the United States on February 3, 2012
    Verified Purchase
    I just had to put my 2 cents in on Matthew's and Meredith's new book... this one is beautiful, simple to follow, and divinely inspired. I am glad to have so many of your books and adore them all. I find that Entertaining in The Raw is, as someone described it, real food porn, and Raw Chocolate is down that alley too. Congrats and thanks for giving us many new ideas and super good eats!
    3 people found this helpful
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  • Calista Goh
    4.0 out of 5 stars Great for raw chocolate fans... But not too easy for the raw food beginner
    Reviewed in the United States on February 20, 2013
    Verified Purchase
    I love Matthew Kenney and I was really stoked to find a book on raw chocolates. The recipes are easy but the ingredients are not found in the average home kitchen.

    This book is a great addition if you have some raw food prep basics. Was a tad disappointed that he did not include a section on raw chocolate tempering.

    But still a good book to have.
    5 people found this helpful
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  • Kath
    5.0 out of 5 stars Beautiful easy to follow chocolate delights
    Reviewed in the United States on June 21, 2014
    Verified Purchase
    Awesome recipes, really imaginative and very inspiring to do your own thing once you got the hang of it.
    The tempering method is perfect. I have never had such good results with tempering before.
    The writing is clear and appealing. I don't agree that this is not a book for beginners in my opinion it can be enjoyed by all levels
    of cooking skills. really simple and straight forward yet sophisticated.
    3 people found this helpful
    Helpful
     Report
  • liz
    3.0 out of 5 stars Looks good need to try yet hence 3 stars as lay out is good
    Reviewed in the United States on March 21, 2014
    Verified Purchase
    Because I haven't tried them yet but they are clear an simple directions I want to go more into raw foods and I like the layout of this book
    Helpful
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  • rwfdie
    5.0 out of 5 stars FANTASTIC BOOK!!
    Reviewed in the United States on February 20, 2012
    Verified Purchase
    I love everything about this book! The pics are beautiful and so inspiring. The recipes range from simple to more
    challenging-(Fudge to bon bons) and directions are spot on. Such an ode to chocolate.
    HUGE VARIETY!!! Thank you for making this book!!!
    2 people found this helpful
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  • libthechie
    5.0 out of 5 stars YUM YUM YUM!!!
    Reviewed in the United States on December 19, 2012
    Verified Purchase
    this is the best book every. i'm new to raw food and mostly love raw sweets. man.... all these are super easy to make, fast, and OMG super yummy. i can no longer have regular chocolate. i made fudge in 30min. and i mean it was frozen and ready to eat 30min after i began preparing it
    One person found this helpful
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  • vickiechip
    5.0 out of 5 stars Valentine's Day Goes Raw
    Reviewed in the United States on February 9, 2012
    Verified Purchase
    This excellent entry in the authors' series of raw books is a Valentine's Day must. The raw chocolate bon bons are beautiful. Who knew what could be done w/ Cacao Paste. One point to make is the authors don't provide a source for that product but no matter, your local Whole Foods or Earth Fare have it in stock. It's not as exotic as it sounds.
    4 people found this helpful
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Top reviews from other countries

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  • Angela Hermann
    5.0 out of 5 stars and this book gave me alot of great recipes!
    Reviewed in Canada on May 24, 2015
    Verified Purchase
    I make alot of different chocolate. ?.and this book gave me alot of great recipes!
    Report
  • Abbie Wilcox
    5.0 out of 5 stars Yummy
    Reviewed in Australia on April 19, 2020
    Verified Purchase
    Perfect and easy recipes! I highly recommend this to any chocolate lover! It's time to be raw, your body will thank you!
    Report
  • Ayleen
    2.0 out of 5 stars Hay que descifrar algunas recetas y otras no salen bien
    Reviewed in Spain on October 19, 2017
    Verified Purchase
    El libro, en cuanto a la fotografía y tal, un diez. Es muy atrayente, tiene ideas buenas y es muy muy visual, aunque no a la hora de explicar el proceso de elaboración. He echado en falta alguna página (aunque sea de recuerdo), sobre los utensilios de chocolate que no pueden faltarte o que pueden serte de utilidad.

    A la hora de ponerte manos a la obra ves una receta. Hasta ahí bien. Después, tienes que entenderla, como todas, pero te quedas con la sensación de una información incompleta, brotan dudas que no puedes encontrar ni por delante, ni detrás del libro porque no existe una zona de consejos algo, para mi, esencial.

    Puede ser que a mi me haya salido regular la receta o que yo no la entienda, puede ser; pero, lo que también sé es que he jugado con la manteca de cacao lo suficiente como para intuir cuándo algo no cuadra en una receta y no se ligará o se cortará.

    Personalmente, ha sido una decepción en ese sentido, quizá y espero que a otras personas les vaya muy bien, pero con la mezcla no sé qué voy a hacer y los ingredientes no son precisamente económicos.
    Report
  • M. Wilkins
    5.0 out of 5 stars Superb
    Reviewed in the United Kingdom on May 27, 2013
    Verified Purchase
    The basic recipe is amazing and can be adapted in so many ways - I needed to make my OH some chocolates but time was limited, this was so easy to do and I didn't have to stand over it. Not only can you make the wonderful chocolates that Matthew gives in the book, you can make up your own with this basic recipe. I have been making raw chocolates for many years now as my OH is dairy intolerant and this book has upped the quality of chocolates that he is now served up. A first class author of amazing raw recipes, only wish I lived in the US and was able to attend one of his classes!!
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  • Amazon Customer
    5.0 out of 5 stars A must have for every experimenters kitchen!
    Reviewed in Australia on October 19, 2015
    Verified Purchase
    This is an absolute winner. I have been looking for a complete and concise guide to making REAL and RAW chocolate. I can't wait to make these for all my family and friends. If you want to experiment with raw foods and chocolate, here is the place to start. Its simple and the photo's are stunning. Thank you Mr Kenny!!
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