Noun

• A dish made of melted cheese, chocolate etc., or of a boiling liquid into which food can be dipped.

Verb

• To prepare or serve as a fondue.

Noun

• (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).

Meronyms

• black bottom pie
• Black Forest gateau
• brownie
• cocoa butter
• crème de cacao
• devil’s food cake
• ganache
• lamington
• marquise
• mocha
• mochaccino
• mole
• Nanaimo bar
• praline
• sacher torte
• tollhouse cookie
• truffle

Holonyms

• cacao
• cocoa bean

Coordinate terms

• carob

Related terms

• chocolatier

Examples

• 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.

Adjective

• Made of or containing chocolate.
• Having a dark reddish-brown colour/color.

Examples

• 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?

Verb

• (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.

Examples

• 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.