| 释义 |
choc·o·late
I. \ˈchäklə̇t, ˈchȯk- also -kəl-\ noun
(-s)
Etymology: Spanish, from Nahuatl xocoatl, perhaps from xococ sour, bitter + atl water, drink
1. : a food obtained by grinding roasted cacao beans that have been freed from germ and shell — sometimes called plain chocolate, bitter chocolate, cooking chocolate; see cacao, cocoa
2. : a beverage made by cooking a portion of chocolate in water or milk
3. : a small candy with a center (as a fondant, nougat, or nut) and a coating of chocolate — distinguished from bonbon
4. : a variable color averaging a brownish gray that is deeper and slightly redder than taupe, redder and darker than mouse gray, and redder and deeper than castor
5. : a warm light brown approximating the color of fresh milk chocolate and occurring as a variant coat color in certain mammals (as the Siamese cat or the mink)
6. also chocolate root : water avens
II. adjective
1. : composed of chocolate : flavored or coated with chocolate
2. : of the color chocolate |