Etymology : Spanish, from Nahuatl chocolAtl
Pronunciation : 'chä-k(&-)l&t, 'c
Function : noun
Date : 1604
1. sweet food made from cocoa and sugar; brown color. brown colored, having a brown color. chocolate\choc"o*late\ , n. [sp., fr. the mexican name of the cacao. cf. cacao, cocoa.].
2. a paste or cake composed of the roasted seeds of the theobroma cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.
3. the beverage made by dissolving a portion of the paste or cake in boiling water or milk.chocolate house, a house in which customers may be served with chocolate.chocolate nut. see:
cacao.chocolate composed of or flavored or coated with chocolate n.
4. made from baking chocolate or cocoa powder and milk and sugar [syn: cocoa, hot chocolate].
5. made from roasted ground cacao beans.
6. a medium to dark brown color [syn: coffee, deep brown, umber, burnt umber].
7. A paste or cake composed of the roasted seeds of the Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.
8. The beverage made by dissolving a portion of the paste or cake in boiling water or milk. a medium to dark brown color a food made from roasted ground cacao beans.
9. 1. Chocolate is a sweet hard food made from cocoa beans. It is usually brown in colour and is eaten as a sweet. a bar of chocolate Do you want some chocolate? rich chocolate cake. see also:
milk chocolate, plain chocolate.
10. Chocolate or hot chocolate is a drink made from a powder containing chocolate. It is usually made with hot milk. a small cafeteria where the visitors can buy tea, coffee and chocolate I sipped the hot chocolate she had made. A cup of chocolate can be referred to as a chocolate or a hot chocolate. I'll have a hot chocolate please.
11. Chocolates are small sweets or nuts covered with a layer of chocolate. They are usually sold in a box. a box of chocolates Here, have a chocolate.
12. Chocolate is used to describe things that are dark brown in colour. The curtains and the coverlet of the bed were chocolate velvet She placed the chocolate-colored coat beside the case. Food prepared from ground roasted cacao beans. It is consumed as candy, used to make beverages, and added as a flavouring or coating for confections and baked products. It was introduced to Europe by Hernán Cortés following his visit in 1519 to the court of Montezuma II, who served the conquistador a bitter cacao-bean drink, xocoatl. In making chocolate, the kernels of fermented and roasted cacao beans are ground into a paste called chocolate liquor, which may be hardened in molds to form baking (bitter) chocolate, pressed to reduce the cocoa butter (vegetable fat) content and then pulverized to make cocoa powder, or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of concentrated milk to sweet chocolate produces milk chocolate. White chocolate, made from cocoa butter, sugar, milk, and vanilla, contains no cocoa solids. Rich in carbohydrates and fat and containing small amounts of caffeine, chocolate is an excellent source of quick energy.