The difference between fondue and chocolate
is that "fondue" is a dish made of melted cheese, chocolate etc., or of a boiling liquid into which food can be dipped and "chocolate" is a food made from ground roasted cocoa beans.
- A dish made of melted cheese, chocolate etc., or of a boiling liquid into which food can be dipped.
- To prepare or serve as a fondue.
- (chiefly uncountable) A food made from ground roasted cocoa beans.
- (chiefly uncountable) A drink made by dissolving this food in boiling milk or water.
- (countable) A single, small piece of confectionery made from chocolate.
- (uncountable) A dark, reddish-brown colour/color, like that of chocolate (also called chocolate brown).
- black bottom pie
- Black Forest gateau
- cocoa butter
- crème de cacao
- devil’s food cake
- Nanaimo bar
- sacher torte
- tollhouse cookie
- Chocolate is a very popular treat.
- He bought her some chocolates as a gift. She ate one chocolate and threw the rest away.
- As he cooked it the whole thing turned a rich, deep chocolate.
- chocolate colour:
- “I suppose you have some of your sweet chocolates working for you?” Barney nodded.
- I can consume as much of you as I want to without gaining weight. **** chocolate is what you are.
- “How is my **** chocolate?" Mark says on the other end.
- “Yes Lucas, you’re some fine **** chocolate", she whispered, her long dark hair covering her face and the curves bursting out of her dress.
- Made of or containing chocolate.
- Having a dark reddish-brown colour/color.
- She was a chocolate honey with all the assets necessary to never have to work hard to pay her bills.
- Therefore, African Americans complexion range from fair to mahogony. When a baby is born, it’s always a mystery of the hue of the child. Sometimes the child will be as white as the slave owner or as chocolate as a great great grandparent.
- If you are as chocolate as an African queen, do you really think you’ll look better as a bottle blonde?
- (transitive, rare, chiefly in the past participle) To add chocolate to; to cover (food) in chocolate.
- (rare, biology) To treat blood agar by heating in order to lyse the red blood cells in the medium.
- Other formulations have been adopted to supply these growth factors; these include heating or “chocolating” the blood agar to release NAD directly from the erythrocytes in the agar medium.
- It is a chocolated blood agar but here whole horse blood is used.
- The mixture is incubated at 75°C until chocolating has taken place.