from The American Heritage® Dictionary of the English Language, 4th 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A food made from ground roasted cocoa beans
- n. A single, small piece of confectionery made from chocolate
- n. A dark, reddish-brown colour/color, like that of chocolate
- adj. Made of or containing chocolate.
- adj. Having a dark reddish-brown colour/color.
from the GNU version of the Collaborative International Dictionary of English
- 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.
from The 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.
- 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.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- 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
Spanish, from Nahuatl xocolatl : xococ, bitter + atl, water.(American Heritage® Dictionary of the English Language, Fourth Edition)
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)