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CHOCOLATE
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I. (noun)
Sense 1
Meaning:
A medium brown to dark-brown color
Synonyms:
burnt umber; chocolate; coffee; deep brown; umber
Classified under:
Nouns denoting attributes of people and objects
Hypernyms ("chocolate" is a kind of...):
brown; brownness (an orange of low brightness and saturation)
Sense 2
Meaning:
A food made from roasted ground cacao beans
Classified under:
Nouns denoting foods and drinks
Hypernyms ("chocolate" is a kind of...):
food; solid food (any solid substance (as opposed to liquid) that is used as a source of nourishment)
Meronyms (substance of "chocolate"):
cacao bean; cocoa bean (seed of the cacao tree; ground roasted beans are source of chocolate)
Hyponyms (each of the following is a kind of "chocolate"):
baking chocolate; bitter chocolate; cooking chocolate (pure unsweetened chocolate used in baking and icings and sauces and candy)
chocolate candy (candy made with chocolate)
chocolate liquor (the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate)
cocoa butter (the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate)
cocoa powder (the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream)
bittersweet chocolate; dark chocolate; semi-sweet chocolate (chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added)
couverture (chocolate that contains at least 32 percent cocoa butter)
milk chocolate (chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings)
white chocolate (a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor)
Sense 3
Meaning:
A beverage made from cocoa powder and milk and sugar; usually drunk hot
Synonyms:
chocolate; cocoa; drinking chocolate; hot chocolate
Classified under:
Nouns denoting foods and drinks
Hypernyms ("chocolate" is a kind of...):
beverage; drink; drinkable; potable (any liquid suitable for drinking)
Meronyms (substance of "chocolate"):
cocoa (powder of ground roasted cacao beans with most of the fat removed)
Context examples:
"'Tisn't in mine head, it's in mine mouf," answered literal Demi, putting out his tongue, with a chocolate drop on it, thinking she alluded to confectionery, not ideas.
(Little Women, by Louisa May Alcott)
It has a short coat that comes in red, but may also be black and tan or chocolate.
(Miniature Pinscher, NCI Thesaurus)
Chocolate and greasy foods are often blamed, but there is little evidence that foods have much effect on acne in most people.
(Acne, NIH: National Institute of Arthritis and Musculoskeletal and Skin Diseases)
Chocolate dogs are rare.
(Neapolitan Mastiff, NCI Thesaurus)
This species is catalase and oxidase positive, non-hemolytic, non-pigmented, does not reduce nitrate or nitrite, does not synthesize polysaccharides, grows on blood, chocolate, or Muller-Hinton agar, and produces acid from glucose and maltose but not fructose, sucrose, mannose, or lactose.
(Neisseria meningitidis, NCI Thesaurus)
This species is catalase and oxidase positive, nonmotile, colistin-resistant, grows on chocolate agar in high humidity, and is characterized by its ability to produce acid from glucose, maltose, and lactose, as well as by its ability to produce beta-galactosidase.
(Neisseria lactamica, NCI Thesaurus)
This species is oxidase and catalase positive, grows best on blood agar medium or chocolate medium, is non-hemolytic, produces acid from glucose, but not from maltose, fructose, sucrose, mannose or lactose, does not synthesize polysaccharides, and reduces nitrite but not nitrate.
(Neisseria gonorrhoeae, NCI Thesaurus)
Here ensued a pause, filled up by the producing and lighting of a cigar; having placed it to his lips and breathed a trail of Havannah incense on the freezing and sunless air, he went on—I liked bonbons too in those days, Miss Eyre, and I was croquant—(overlook the barbarism)—croquant chocolate comfits, and smoking alternately, watching meantime the equipages that rolled along the fashionable streets towards the neighbouring opera-house, when in an elegant close carriage drawn by a beautiful pair of English horses, and distinctly seen in the brilliant city-night, I recognised the 'voiture' I had given Celine.
(Jane Eyre, by Charlotte Brontë)
Since cancer can take many years to develop, it’s difficult to prove whether eating chocolate can affect disease.
(Can Chocolate Really Be Good for You?, The Titi Tudorancea Bulletin)
I had hardly breakfasted then, and my uncle had not rung for his chocolate, when he called for me at Jermyn Street.
(Rodney Stone, by Sir Arthur Conan Doyle)
