1911 Encyclopædia Britannica/Chocolate
|←Chobe||1911 Encyclopædia Britannica, Volume 6
|See also Chocolate on Wikipedia; chocolate on Wiktionary; and our 1911 Encyclopædia Britannica disclaimer.|
CHOCOLATE, a paste of the ground kernels of the cocoa bean, mixed with sugar, vanilla or other flavouring, made into a cake, which is used for the manufacture of various forms of sweetmeat, or in making the beverage, also known as “chocolate,” obtained by dissolving cakes of chocolate in boiling water or milk (see Cocoa). The word came into Eng. through the Fr. chocolat or Span. chocolate from the Mex. chocolatl. According to the New English Dictionary (quoting R. Siméon, Dict. de la langue Nahuatl), this was “an article of food made of ... the seeds of cacao and of the tree pochotl (Bombax ceiba),” and was etymologically distinct from the Mexican cacauatl, cacao, or cocoa.