Inspired after a trip to the Blue Mountains in Jamaica and later, a Brazilian grocery store in Queens, N.Y., Brenner started to think of ways to embrace the whole cacao fruit and its wild flavors — not just its beans but also its pulp and shell. The latter parts are considered waste products within the chocolate industry. Most places throw them away and process the beans to the point where they lose a lot of their natural health benefits, according to Brenner.