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[chaw-kuh-lit, chok-uh-, chawk-lit, chok-] /ˈtʃɔ kə lɪt, ˈtʃɒk ə-, ˈtʃɔk lɪt, ˈtʃɒk-/

a preparation of the seeds of cacao, roasted, husked, and ground, often sweetened and flavored, as with vanilla.
a beverage made by dissolving such a preparation in milk or water, served hot or cold:
a cup of hot chocolate.
candy made from such a preparation.
an individual piece of this candy.
any syrup or flavoring made from this preparation or artificially imitating its flavor.
a dark brown color.
made, flavored, or covered with chocolate:
chocolate cake; chocolate ice cream.
having the color of chocolate; dark-brown.
/ˈtʃɒkəlɪt; ˈtʃɒklɪt; -lət/
a food preparation made from roasted ground cacao seeds, usually sweetened and flavoured
a drink or sweetmeat made from this


c.1600, from Nahuatl xocolatl, possibly from xocolia “to make bitter” + atl “water.” Brought to Spain by 1520, from thence to the rest of Europe. Originally a drink; as a paste or cake made of ground, roasted, sweetened cacao seeds, 1640s.

To a Coffee-house, to drink jocolatte, very good [Pepys, “Diary,” Nov. 24, 1664].

As a color from 1776. Chocolate chip is from 1940; chocolatier is attested from 1888.


Opium; big o (1950s+)


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