Hyperonyms
(has_hyperonym)
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07601999-n:
a food made from roasted ground cacao beans
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Glosses
(gloss)
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00324560-v:
cook with dry heat, usually in an oven
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Glosses
(gloss)
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00331082-v:
reduce to small pieces or particles by pounding or abrading
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Glosses
(gloss)
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01752884-v:
cause to happen, occur or exist
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Glosses
(gloss)
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07601999-n:
a food made from roasted ground cacao beans
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Glosses
(gloss)
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07754894-n:
seed of the cacao tree; ground roasted beans are source of chocolate
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Glosses
(gloss)
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13809769-n:
the most important or necessary part of something
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Glosses
(gloss)
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14705287-n:
any mixture of a soft and malleable consistency
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Glosses
(gloss)
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14940100-n:
fluid matter having no fixed shape but a fixed volume
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Glosses
(gloss)
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14940386-n:
a substance that is liquid at room temperature and pressure
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Glosses
(rgloss)
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07602996-n:
the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
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Glosses
(rgloss)
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07603177-n:
the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
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Glosses
(rgloss)
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07603722-n:
chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added
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Glosses
(rgloss)
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07604307-n:
chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings
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Glosses
(rgloss)
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07604587-n:
a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor
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