Dried, fatty, and fermented chocolate fruit seed

noun

1. A dried, fermented, fatty seed of the fruit of a South American evergreen tree (Theobroma cacao of the family Malvaceae) that is used in making cocoa, chocolate, and cocoa butter cocoa bean

   "… polyphenols also make cacao beans taste astringent and bitter."

2. A tree having small yellowish flowers followed by fleshy pods from which cacao is obtained

   "Chocolate starts as the seeds in the fruits of the cacao tree, a tropical plant that produces flowers and fruit not at the tips of branches but on the trunk."

noun

1. A dried, fermented, fatty seed of the fruit of a South American tropical evergreen tree (Theobroma cacao of the family Malvaceae) that is used in making cocoa, chocolate, and cocoa butter cacao

   "The cocoa bean contains cocoa solids (particles) and about 53 percent cocoa butter."

noun

1. A pale vegetable fat with a low melting point obtained from cacao beans

noun

1. A sweet brown or colorless liqueur flavored with cacao beans and vanilla

noun

1. A pale vegetable fat with a low melting point obtained from cacao beans