1. Compared to people who don’t eat chocolate, those who eat it regularly are:
   1. Heavier
   2. Thinner
   3. The same
2. In chocolate cake, all or most of the antioxidants in chocolate will be destroyed by:
   1. Heat during baking
   2. Sugar
   3. Baking soda
   4. Baking powder
   5. All of the above
3. According to studies, benefits of chocolate include:
   1. A healthier heart
   2. Improved memory
   3. Fewer wrinkles
   4. Heart and memory improvements
   5. All of the above
4. How many cocoa beans does it take to make one ounce of chocolate?
   1. 40
   2. 100
   3. 70
   4. 25
5. Which type of chocolate is likely to reduce cravings for sweet, salty or fatty foods?
   1. Milk
   2. Dark
   3. Neither
6. Only dark chocolate offers health benefits.
   1. True
   2. False
7. Ancient Aztecs and Mayans consumed cocoa by:
   1. Chewing cocoa beans
   2. Soaking beans in water to extract flavour and nutrients and drinking the water
   3. Making a drink from ground cocoa beans
8. Milk chocolate was originally invented in:
   1. South America
   2. Europe
   3. Africa
   4. North America
9. Today, most of the cocoa in our chocolate is grown in:
   1. Indonesia
   2. China
   3. South America
   4. Africa
10. Chocolate flavours of sweet foods are healthier than other flavours.
    1. True
    2. False
    3. Depends on the food

Answer Key:

1. b) Researchers at the University of San Diego found that adults who ate chocolate regularly actually weighed less than those who did not, even though chocolate lovers did not eat fewer overall calories or get more exercise.
2. c) Hershey scientists tested various chocolate cake mixes and recipes and found that because of its alkaline quality, baking soda destroys the antioxidants in chocolate. However, when baking soda was replaced with baking powder, which is more acidic, chocolate cake retained virtually all the antioxidants naturally present in chocolate.
3. e) Several studies have shown benefits for the heart and memory. More recently, a study of Korean women found that a daily high-antioxidant cocoa drink improved skin elasticity and subtly reduced formation of wrinkles.
4. d) It takes 25 cocoa beans to produce one ounce of chocolate.
5. b) Dutch researchers compared appetites of people who fasted and then ate 3.5 ounces of either dark or milk chocolate. During the next 5 hours, they could eat unlimited pizza. Those who ate dark chocolate ate 15 percent less pizza and had less desire for sweet, salty, or fatty foods.
6. b) A Scottish study found that people who ate chocolate had healthier hearts, even though they ate mostly milk chocolate. Researchers speculated that ingredients other than cocoa antioxidants, which are higher in dark chocolate, could be responsible for these benefits.
7. c) Made from ground cocoa beans, the drink was not sweet but spicy and frothy, and could be hot or cold.
8. b) The first milk chocolate was invented by a Swiss chocolatier and produced by the Swiss company Nestlé in 1875. In the United States, Milton Hershey invented his own milk chocolate, which became available in 1900.
9. d) Today, 70 percent of our cocoa comes from West Africa.
10. c) Foods made with real chocolate, rather than "chocolate flavoring," should contain beneficial antioxidants in the chocolate. Check the list of ingredients.

Written by vera-tweed for Better Nutrition and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.