CHOCOLATE
\t͡ʃˈɒklət], \tʃˈɒklət], \tʃ_ˈɒ_k_l_ə_t]\
Definitions of CHOCOLATE
- 2011 - English Dictionary Database
- 2006 - WordNet 3.0
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
- 1790 - A Complete Dictionary of the English Language
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By DataStellar Co., Ltd
By Oddity Software
By Noah Webster.
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A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
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A kind of paste made of the pounded seeds of the Cacao theobroma: a beverage made by dissolving this paste in hot water.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
By James Champlin Fernald
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Dr. Alston says, that this word is compounded from two East Indian words: - choco, 'sound,' and atte, ‘water,’ because of the noise made in its preparation[?]. An alimentary paste prepared from the kernels of Theobro'ma cacao or Cacao, with sugar, and often aromatics. (See Cacao.) The chocolate thus simply prepared- as it is met with, indeed, in commerce- is called in France, Chocolat de sante, Chocola'ta simplex seu Salu'tis. It is not p very easy of digestion. The chocolat a la vanille contains three ounces of vanilla and two of cinnamon to twenty pounds of common chocolate. The addition of the aromatic renders it somewhat more digestible. Chocolates may likewise be medicated.
By Robley Dunglison
By Willam Alexander Newman Dorland
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A preparation made by grinding the roasted seeds of cacao, mixing the powder while warm with its own weight of sugar, and, as a rule, flavoring the mass with cinnamon, vanilla, or some other aromatic. Occasionally various amylaceous or mucilaginous substances are added. [Span., Mex.]
By Smith Ely Jelliffe
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