In a word, yes. Evidence is piling up that chocolate has a list of health benefits few foods can match. We’re all familiar with antioxidants, the compounds found in fruits, vegetables, red wine, and tea that prevent heart disease, cancer, and premature aging. What we don’t hear is that chocolate has the highest concentration of antioxidants of any food on the planet—ten times that of spinach, five times that of blueberries, and four times that of green tea. Chocolate Unwrapped explains the science behind chocolate’s health benefits, then goes on to dispel the myths swirling around chocolate. Chocolate does not cause acne, allergies, migraines, or hyperactivity. Chocolate has much less caffeine than most people think. And tannins in chocolate actually help prevent cavities, making chocolate better for teeth than other sweets.

Though there is no proof for chocolate’s reputation as an aphrodisiac (both Casanova and the Aztec emperor Montezuma drank it for that purpose), chocolate has clear effects on the brain and mood. Chocolate contains anandamide, a substance that activates the same receptors in the brain as marijuana, as well as other chemicals that causes feelings of excitement and well-being, explaining the natural craving many people feel for it.

Chocolate Unwrapped not only explains the positive physical and psychological effects of chocolate, but goes on to explore the colorful history, botany, and chemistry of chocolate, so you’ll understand what to look for and what to avoid. A recipe section provides a multitude of healthy ways to eat chocolate, from flourless chocolate cake to Mexican mole, and a comprehensive list of resources tells you where to find the best-quality chocolates in the world. All this and more makes Chocolate Unwrapped a book that will change the lives of chocoholics everywhere.