American Heritage® Dictionary of the English Language, Fourth Edition
- n. Fermented, roasted, shelled, and ground cacao seeds, often combined with a sweetener or flavoring agent.
- n. A beverage made by mixing water or milk with chocolate.
- n. A small, chocolate-covered candy with a hard or soft center.
- n. A grayish to deep reddish brown to deep grayish brown.
- adj. Made or flavored with chocolate: chocolate pudding.
- adj. Of a grayish to deep reddish brown to deep grayish brown.
Century Dictionary and Cyclopedia
- n. A paste or cake composed of the kernels of the Theobroma Cacao, ground and combined with sugar and vanilla, cinnamon, cloves, or other flavoring substance. Cacao, under its native name of chocolatl, had been used as a beverage by the Mexicans for ages before their country was conquered by the Spaniards. See
- n. The beverage made by dissolving chocolate in boiling water or milk.
- Having the color of chocolate; of a dark reddish-brown color: as, chocolate cloth.
- Made of or flavored with chocolate: as, chocolate cake or ice-cream.
- n. uncountable A food made from ground roasted cocoa beans
- n. countable A single, small piece of confectionery made from chocolate
- n. uncountable A dark, reddish-brown colour/color, like that of chocolate
- adj. Made of or containing chocolate.
- adj. Having a dark reddish-brown colour/color.
GNU Webster's 1913
- n. 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.
- n. The beverage made by dissolving a portion of the paste or cake in boiling water or milk.
- n. a medium brown to dark-brown color
- n. a beverage made from cocoa powder and milk and sugar; usually drunk hot
- n. a food made from roasted ground cacao beans
- Often said to come from Nahuatl xocolātl (e.g. American Heritage Dictionary 2000) or chocolatl (e.g. dictionary.com 2006), which would be derived from xococ ("bitter"), and ātl ("water"), (with an irregular change of x to ch). However, the form xocolatl is not directly attested, and chocolatl does not appear in Nahuatl until the mid-18th century. Dakin and Wichmann (2000) propose that the chocol- element refers to a special wooden stick used to prepare chocolate, and suggest the correct etymology to be chicolātl, a word found in several modern Nahuatl dialects. (Wiktionary)
- Spanish, from Nahuatl xocolatl : xococ, bitter + atl, water. (American Heritage® Dictionary of the English Language, Fourth Edition)
“**Wtih him is his Chinese XYL with 2 Chinese cholocate birthday cakes, one white chocolate, dark chocolate**”
“* strolls in and fwumps onto the couch to perform the oligatory socialising* 'lo * has chocolate cake, and hot choclate annnd, cadbury's chocolate*”
“The pic of your little boy covered in chocolate is so adorable – makes me wish I was that young again”
“Yup, dipping it in chocolate is the way to eat this bread.”
“I think Fritos dipped in chocolate is probably about as close as it gets.”
“Some oxymorons are found in common day language, such as "white chocolate" (these are two different colours, although the term chocolate is actually meant to be the food chocolate, and not the colour chocolate), or "pianoforte" (this means soft-loud).”
“Squeezing it into your glass, and relenting only when your mom snatched it out of your hands: Now that's what I call chocolate milk!”
“Chopping up the chocolate is actually one of the most important things you need to do for this recipe before mixing them into the batter.”
“First, the chocolate is a desserty addition because coffee cakes often stick with fruit - blueberries, strawberries, etc. - as a mix-in.”
“The combination of crunchy mint and creamy chocolate is a good one.”
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Looking for tweets for chocolate.