| The American Heritage® Dictionary of the English Language: Fourth Edition. 2000. |
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| chocolate |
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| SYLLABICATION: | choc·o·late |
| PRONUNCIATION: |  chô k -l t, chôklt, ch k- |
| NOUN: | 1. Fermented, roasted, shelled, and ground cacao seeds, often combined with a sweetener or flavoring agent. 2. A beverage made by mixing water or milk with chocolate. 3. A small, chocolate-covered candy with a hard or soft center. 4. A grayish to deep reddish brown to deep grayish brown. | | ADJECTIVE: | 1. Made or flavored with chocolate: chocolate pudding. 2. Of a grayish to deep reddish brown to deep grayish brown. | | ETYMOLOGY: | Spanish, from Nahuatl xocolatl : xococ, bitter + atl, water. | | OTHER FORMS: | choc·o·lat·y, choc·o·lat·ey (-l-t ) —ADJECTIVE
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| The American Heritage® Dictionary of the English Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company. Published by the Houghton Mifflin Company. All rights reserved. |
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