Theobroma cacao
    n 1: tropical American tree producing cacao beans [syn: cacao,
         cacao tree, chocolate tree, Theobroma cacao]

Sterculiaceous \Ster*cu`li*a"ceous\, a. [NL. Sterculia, the
   typical genus, fr. L. Sterculius the deity that presided over
   manuring, from stercus dung. So called because one of the
   original species is fetid.] (Bot.)
   Of or pertaining to a natural order (Sterculiaceae) of
   polypetalous exogenous plants, mostly tropical. The cacao
   (Theobroma Cacao) is the most useful plant of the order.
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Theobromine \The`o*bro"mine\, n. (Chem.)
   An alkaloidal ureide, C7H8N4O2, homologous with and
   resembling caffeine, produced artificially, and also
   extracted from cacao and chocolate (from Theobroma Cacao)
   as a bitter white crystalline substance; -- called also
   dimethyl xanthine.
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cacao \ca*ca"o\, n. [Sp., fr. Mex. kakahuatl. Cf. Cocoa,
   Chocolate] (Bot.)
   A small evergreen tree (Theobroma Cacao) of South America
   and the West Indies. Its fruit contains an edible pulp,
   inclosing seeds about the size of an almond, from which
   cocoa, chocolate, and broma are prepared.
   [1913 Webster] Cachaemia

Chocolate \Choc"o*late\, n. [Sp., fr. the Mexican name of the
   cacao. Cf. Cacao, Cocoa.]
   1. A paste or cake composed of the roasted seeds of the
      Theobroma Cacao ground and mixed with other ingredients,
      usually sugar, and cinnamon or vanilla.
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   2. The beverage made by dissolving a portion of the paste or
      cake in boiling water or milk.
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   Chocolate house, a house in which customers may be served
      with chocolate.

   Chocolate nut. See Cacao.
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