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Definition of Chocolate
1. Noun. A beverage made from cocoa powder and milk and sugar; usually drunk hot.
Terms within: Cocoa
Generic synonyms: Beverage, Drink, Drinkable, Potable
2. Noun. A food made from roasted ground cacao beans.
Specialized synonyms: Baking Chocolate, Bitter Chocolate, Cooking Chocolate, Chocolate Candy, Chocolate Liquor, Cocoa Butter, Cocoa Powder, Bittersweet Chocolate, Dark Chocolate, Semi-sweet Chocolate, Couverture, Milk Chocolate, White Chocolate
Terms within: Cacao Bean, Cocoa Bean
3. Noun. A medium brown to dark-brown color.
Generic synonyms: Brown, Brownness
Derivative terms: Umber
Definition of Chocolate
1. 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.
Definition of Chocolate
1. Noun. A food made from ground roasted cocoa beans ¹
2. Noun. A single, small piece of confectionery made from chocolate ¹
3. Noun. A dark, reddish-brown colour/color, like that of chocolate ¹
4. Adjective. Made of or containing chocolate ¹
5. Adjective. Having a dark reddish-brown colour/color ¹
¹ Source: wiktionary.com
Definition of Chocolate
1. [n -S]
Lexicographical Neighbors of Chocolate
Literary usage of Chocolate
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Analyst (1879)
"If a person asks for chocolate, he expects to get the paste as above described,
with certainly no admixture of arrowroot; if he asks for cocoa, ..."
2. Science by American Association for the Advancement of Science (1906)
"35, but chocolate to $ 32. Accordingly the gametic formula of $ 35 was yellow (black
... Mated with three different chocolate females he produced 11 young, ..."
3. A Dictionary of Arts, Manufactures, and Mines by Andrew Ure (1858)
"The chocolate paste has usually in France a little vanilla incorporated with it,
and a considerable quantity of sugar, which varies from one-third of ..."
4. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1912)
"Chocolate is a mixture of cacao paste with sugar and flavouring matter. The paste
is prepared from fermented cacao beans (the unfermented kinds being ..."
5. Chemical Technology and Analysis of Oils, Fats, and Waxes by Julius Lewkowitsch (1904)
"Animal fats are unsuitable for chocolate manufacture, as they are apt to impart
... Hence chocolate fat substitutes are mostly prepared from vegetable fats. ..."
6. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"In addition to sugar, various farinaceous substances are frequently employed in
the cheaper forms of chocolate, as wheat and potato flour, rice, ..."
7. The Statutes at Large from the Magna Charta, to the End of the Eleventh by Great Britain (1765)
"tea and chocolate ... or that the fame have or chocolate which ... make any
chocolate, in cafe the fame be made in Lindan Every week,if bills of mortality, ..."
Other Resources:
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