Most cocoa on the shelf has been Dutched — alkalized to mellow the bite and darken the color. Dutching can destroy up to 90% of the native flavanols. CCV-3® cacao is non-alkalized, standardized, and dosed to the COSMOS trial.
Begin the ritualMiller et al · J Agric Food Chem · 2008 · alkalization & flavanol loss
1,200 mg of cacao flavanols per scoop, non-alkalized, third-party tested for flavanol content. Standardized to the dose the trials used, not the dose a tablespoon of supermarket cocoa happens to land on.
One scoop. 8 oz hot water or oat milk. Once a day.
The molecule that does the work is (-)-epicatechin. The molecule that gets destroyed in alkalization is (-)-epicatechin. We don't alkalize. We standardize. The CoA verifies it every batch.
Other ingredients: none. No fillers. No proprietary blends. No preservatives.
What commercial cocoa loses: Dutch-process / alkalization destroys 60–90% of native flavanols. HMD uses cold-pressed, non-alkalized cacao — the dose actually studied at scale.
One scoop. Eight ounces of warm oat milk or hot water. Tastes like real, deep cacao — because that is what it is.
Morning is best. Flavanols accumulate with consistent daily intake. The cardiovascular outcomes in the COSMOS trial were measured over 3.6 years of daily use, not occasional.
The cocoa in your pantry isn't the cacao in the trial. Industrial processing was designed for taste and shelf-life, not for the molecules cardiology cares about.
Dutch alkalization neutralizes the bitter polyphenols that flavanol activity depends on. Independent assays found Dutched cocoa retained as little as 10% of native flavanols compared to non-alkalized samples. The chocolate tastes mellower. The molecule that lowers cardiovascular death is gone.
Schroeter isolated (-)-epicatechin as the monomer in cacao that raises endothelial nitric oxide synthase activity. It's a small, fragile molecule. Roasting at high heat and alkalization both reduce it. Non-alkalized, low-heat cacao retains it.
We don't measure scoops, we measure flavanols. Every batch is tested by HPLC, standardized to 1,200 mg of flavanols and 600 mg of (-)-epicatechin per scoop, and shipped with a Certificate of Analysis. The dose lands in the trial range every single jar.
Same ritual. Real flavanols. The dose actually studied at scale.
Cacao flavanols promote vasodilation by supporting nitric oxide synthesis — the foundational pathway endothelial cells use to regulate vascular tone.
Heiss et al · J Cardiovasc Pharmacol · 2010Improved cerebral blood flow correlates with measurable gains in working memory and processing speed across multiple controlled trials.
Brickman et al · Nat Neurosci · 2014Daily flavanol intake at studied doses improves flow-mediated dilation — the gold-standard measure of vascular health.
Schroeter et al · PNAS · 2006Naturally occurring 12mg of caffeine and theobromine deliver clean morning lift — no jitters, no afternoon crash, no synthetic stimulants.
Cacao flavanols rank among the highest natural antioxidants by ORAC score, neutralizing oxidative stress in vascular tissue.
Vinson et al · J Agric Food Chem · 2006The COSMOS trial measured a 27% reduction in cardiovascular death over 3.6 years — the strongest cacao nutrition outcome ever published.
COSMOS Trial · Am J Clin Nutr · 2022Cacao flavanols are one of the most studied cardiovascular nutrients in the published literature.
"Daily cacao flavanol supplementation reduced cardiovascular death by 27% over 3.6 years in a large generally-healthy adult population."
"Epicatechin from cacao improved flow-mediated dilation by 14% in healthy adults — the gold-standard measure of vascular function."
"High-flavanol cacao intake reversed dentate gyrus age-related decline by an estimated 11 years on neurocognitive testing."
No marketing fluff, just numbers. Compare like for like.
If it does not earn a place on the label, it does not make it into the jar.
A single source. A single dose. A single way to make it.
Mix one 10g scoop into 8 oz hot water or oat milk. Tastes like deep, real cacao — because that is what it is. No Dutching, no alkalization, no flavanol-destroying processing.
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