Rich and chocolaty but airy and cold, this dessert is made even more appealing by how easy it is to prepare.
The one flavor you can always count on, however, is rich chocolate, the most chocolaty food imaginable.
c.1600, from Nahuatl xocolatl, possibly from xocolia "to make bitter" + atl "water." Brought to Spain by 1520, from thence to the rest of Europe. Originally a drink; as a paste or cake made of ground, roasted, sweetened cacao seeds, 1640s.
To a Coffee-house, to drink jocolatte, very good [Pepys, "Diary," Nov. 24, 1664].As a color from 1776. Chocolate chip is from 1940; chocolatier is attested from 1888.
Opium; big o (1950s+)