In addition to health, Brenner said that the cacao he uses for his products is farmed in a way that is not harmful to the environment. These are substances needed in the body’s fluids to control important processes including how your body uses vitamins and minerals and removes waste.
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And the water is full of natural chemicals called electrolytes. These include iron, copper, magnesium, zinc, phosphorus, and substances called flavanols.īrenner said the unsweetened fruit has other nutrients as well. Chan Harvard School of Public Health says on its website that the dark chocolate produced from cacao has many necessary nutrients. Health experts have long noted the possible good effects that chocolate can have on health. So, he has created new products that celebrate the traditional side of chocolate-making and the natural taste of the cacao fruit. With his new business and his new knowledge, Brenner said he wants to tell both sides of the chocolate story. This is the part that is processed to make chocolate. The cacao water is described as refreshing. The fruit is a little sweet and a little sour.
But in making traditional chocolate, he added, “all of the other parts of the fruit are wasted.”Ī farmer opens a cocoa pod at a cocoa farm in Bobia, Gagnoa, Ivory Coast, December 6, 2019. In Ecuador, he saw people drink cacao water and eat the dried fruit of the pods.
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The Ecuadorian people also taught Brenner how to use cacao. While the fruit might have been unknown to him, it is not unknown to the people of Jamaica and other countries like Ecuador. “It is the most unknown fruit behind the most known fruit,” Brenner said.
And they used the whole fruit – not just the beans.īrenner told the Associated Press that although he had worked with chocolate for 20 years, he knew little about cacao. Brenner saw Jamaican people making juice, liquor, and flour from the cacao fruit. The Jamaican people taught him a lot about cacao - namely, it is more than just chocolate. In 2015, during a trip to Jamaica, he developed a love and excitement for the fruit that produces chocolate: cacao. A few years later, he began exploring a different side of chocolate. Then in 2012, Brenner left that business. His businesses included a 650-square-meter store on Broadway in New York City. In the 1990s, he co-created an international chocolate company called Max Brenner Chocolate.
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