What makes a Nobel Prize winner? There's several suggested factors: Perseverance? Good luck? Good mentors and students? Here's one possible factor that I would have never imagined in my wildest dreams; chocolate consumption. Chocolate consumption tracks well with the number of Nobel Laureates produced by a country. At least that's what a paper published in the New England Journal of Medicine - one of the world's premier journals of medical research - claims. The paper starts by assuming ... that winning a Nobel Prize must somehow be related to cognitive ability. It then goes on to describe a link between flavanols - organic molecules found among other foods in chocolate, green tea and red wine - and cognitive ability. From this idea the author basically jumps to the dubious and frankly bizarre question of whether chocolate consumption could possibly account for Nobel Prize winning ability. The hypothesis is testable, so the author decides to simply plot the number of Nobel prize winners per 10 million people in different countries counted from 1900-2011 vs the chocolate consumption in those countries. A plot of chocolate consumption vs number of Nobel Prizes reveals a strong correlation of 0.79. The most likely explanation for that correlation is that it's caused by a third factor.