1. Comunidad in Puerto Rico (USA).
2. River over 450 miles (724 kilometers) N Nicaragua flowing ne into the Caribbean and forming part of Honduras-Nicaragua boundary.

Small tropical American tree bearing edible plumlike fruit; SYN. coco plum tree, cocoa plum, icaco, Chrysobalanus icaco.

A set of object-oriented development tools and interfaces available on Mac OS X. Cocoa contains a set of frameworks, software components, and development tools used to construct applications for Mac OS X and provides programming interfaces in Java and Objective-C. Cocoa is based on NeXT’s OpenStep and is integrated with Apple technologies.

City in Florida (USA).

1. Made from baking chocolate or cocoa powder and milk and sugar; SYN. chocolate, hot chocolate.
2. Powder of ground roasted cacao beans with most of the fat removed.

Food products made from the cacao (or cocoa) bean, fruit of a tropical tree Theobroma cacao, now cultivated mainly in Africa. Chocolate as a drink was introduced to Europe from the New World by the Spanish in the 16th century; eating-chocolate was first produced in the late 18th century. Cocoa and chocolate are widely used in confectionery and drinks. More than 30 different pesticides are commonly used on cocoa crops, and traces of some have been detected in chocolate.
preparation
This takes place in the importing country and consists chiefly of roasting, winnowing, and grinding the nib (the edible portion of the bean). If cocoa for drinking is required, a proportion of the cocoa butter is removed by hydraulic pressure and the remaining cocoa is reduced by further grinding and sieving to a fine powder. In chocolate all the original cocoa butter remains. Sugar and usually milk are added; in the UK cheaper vegetable fats are widely substituted.
history
The cacao tree is indigenous to the forests of the Amazon and Orinoco, and the use of the beans, sacred to the Indians of Mexico, was introduced into Europe after the conquest of Mexico by Cortés. In Mexico cacao was mixed with hot spices, whisked to a froth and drunk cold by the ruling class, during ritual events. A “cocoa-house” was opened in London in 1657; others followed and became fashionable meeting places. In 1828 a press was invented that removed two-thirds of the cocoa butter from the beans, leaving a cakelike mass which, when mixed with sugar and spices, made a palatable drink. Joseph Fry (1728–1787) combined the cocoa mass with sugar and cocoa butter to obtain a solid chocolate bar, which was turned into milk chocolate by a Swiss, Daniel Pieter, who added condensed milk developed by Henri Nestlé (1814–1890). Cocoa powder was a later development. Côte d’Ivoire is the world’s top cocoa exporter (32% of the world total in 1986).

City in Florida (USA); zip code 32931.

The dried partly fermented fatty seeds of a South American evergreen tree (Theobroma cacao of the family Sterculiaceae) that are used in making cocoa, chocolate, and cocoa butter — called also cacao bean, cocoa bean.

A yellow-white fat from cocoa beans.
Fat from the “beans” found in the pods of the cocoa tree. Its principal ingredient is triacylglycerol which, unlike the fats of other vegetable products (commonly oils), is formed of saturated fatty acids which are solid under normal conditions. It is the cooling sensation produced, when this fat draws heat from the tongue of the chocolate eater and melts, which is a large factor in producing chocolate “addiction”.