choc·o·late (chôkə-lĭt, chôklĭt, chŏk-)
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.
1. Made or flavored with chocolate: chocolate pudding.
2. Of a grayish to deep reddish brown to deep grayish brown.
[Spanish, from Nahuatl chicolātl, chocolātl, frothy beverage made from water, cornmeal, and ground cacao and kapok tree seeds : probably chicol-, chocol-, of unknown meaning and origin + ātl, water; see AXOLOTL.]
choc·o·lat·y, choc·o·lat·ey (-lĭ-tē) adj.
The American Heritage® Dictionary of the English Language, Fifth Edition copyright ©2018 by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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