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A1 noun #1,800 am häufigsten 6 Min. Lesezeit

el chocolate

Top 1,800

At the A1 level, 'el chocolate' is one of the first nouns you learn. It is a 'cognate', meaning it looks almost exactly like the English word, which makes it very easy to remember. You will use it to express your basic likes and dislikes using the verb 'gustar'. For example, 'Me gusta el chocolate'. At this stage, you should focus on the correct pronunciation—remember to say every vowel clearly: cho-ko-la-te. You will also learn to distinguish between 'chocolate caliente' (hot chocolate) and 'chocolate frío'. It's important to start using the masculine article 'el' consistently, as English speakers often forget it. You might also learn basic colors and use 'marrón' or 'color chocolate' to describe things. Simple sentences like 'Yo como chocolate' or '¿Quieres chocolate?' are perfect for A1 learners. You'll find this word in basic vocabulary lists about food, breakfast, and snacks. It's a friendly word that helps you build confidence because you already know what it means, allowing you to focus on the Spanish sentence structure and the 'gustar' construction which is so vital at this level.

At the A2 level, you begin to expand your use of 'el chocolate' by adding descriptive adjectives and using it in more varied sentence structures. You'll move beyond just 'liking' it to describing its properties. You will learn 'chocolate negro' (dark), 'chocolate con leche' (milk), and 'chocolate blanco' (white). You'll also start using quantifiers like 'un poco de chocolate', 'mucho chocolate', or 'una tableta de chocolate'. In the past tense (Pretérito Indefinido or Imperfecto), you might say 'Ayer comí chocolate' or 'Cuando era niño, siempre bebía chocolate'. You'll also encounter it in the context of shopping and ordering at a restaurant. 'Quisiera un chocolate caliente, por favor' is a standard A2 phrase. You might also learn about 'churros con chocolate', a famous Spanish breakfast. This level is about adding detail: is the chocolate 'dulce' (sweet) or 'amargo' (bitter)? Is it 'espeso' (thick) or 'líquido'? By using these adjectives, you are practicing noun-adjective agreement, which is a key goal for A2 students. You'll also start to see 'chocolate' in simple recipes or instructions, like 'derretir el chocolate al baño María' (melt the chocolate in a bain-marie).

At the B1 level, 'el chocolate' appears in more complex grammatical contexts, such as the subjunctive mood or in relative clauses. You might say, 'Espero que haya chocolate en la fiesta' (I hope there is chocolate at the party) or 'El chocolate que compré ayer estaba muy rico'. You will also start to learn about the cultural and historical significance of chocolate in the Spanish-speaking world, particularly its origins in Mexico and the Mayan/Aztec empires. This involves more sophisticated vocabulary like 'origen', 'tradición', 'cultivo', and 'procesamiento'. You'll also learn more specific culinary terms: 'chocolate rallado' (grated), 'chocolate fundido' (melted), and 'pepitas de chocolate' (chocolate chips). B1 learners should be able to discuss the health benefits or drawbacks of chocolate, using connectors like 'por un lado' and 'por otro lado'. For example, 'Por un lado, el chocolate negro es bueno para el corazón; por otro lado, tiene muchas calorías'. You might also encounter the word in idiomatic expressions or more formal texts about nutrition or history. Your ability to describe the texture and flavor profile of different chocolates should become more nuanced at this level.

At the B2 level, you use 'el chocolate' to engage in deeper discussions about industry, ethics, and gastronomy. You might read articles about 'el comercio justo' (fair trade) in the chocolate industry or the environmental impact of cacao plantations. Your vocabulary will include terms like 'sostenibilidad', 'explotación', 'materia prima', and 'valor nutricional'. You'll be able to use 'el chocolate' in complex hypothetical situations: 'Si no fuera por el chocolate, no sé qué haría en los días de estrés'. You will also understand the metaphorical use of chocolate in literature and film, such as the symbolism in 'Como agua para chocolate'. At B2, you should be comfortable using the word in professional or academic contexts, perhaps discussing the chemistry of chocolate or its psychological effects. You'll also master more obscure collocations and regional variations, such as the difference between how chocolate is prepared in Spain versus Colombia or Mexico. You can debate the merits of 'artisan chocolate' versus 'industrial chocolate' using advanced argumentative structures and a wide range of synonyms and related concepts.

At the C1 level, 'el chocolate' becomes a subject for nuanced cultural and linguistic analysis. You will explore the etymology of the word from Nahuatl and how it integrated into the Spanish language during the colonial era. You'll be able to analyze complex texts that use chocolate as a central motif, discussing its role in social hierarchy and colonial trade. Your language use will be highly precise; you might discuss the 'organoleptic properties' of a specific 'variedad de cacao'. You will understand and use rare idioms or regional slang related to chocolate. In a C1 essay, you might explore the 'globalización del chocolate' and its impact on local traditions. You'll be able to follow high-level culinary documentaries or lectures on the 'alquimia del chocolate'. Your ability to use the word in the 'voseo' or other regional dialects will be refined. You will also be sensitive to the register—knowing when to use 'el chocolate' in a scientific paper versus a colloquial conversation. At this level, the word is no longer just a food item but a lens through which to view history, economy, and social practices in the Hispanosphere.

At the C2 level, you possess a near-native mastery of 'el chocolate' in all its dimensions. You can appreciate the finest nuances in literary works where chocolate is used as a sophisticated metaphor for the human condition. You can participate in expert-level discussions on the 'economía política del cacao' or the 'historia sociológica del chocolate en Europa'. Your vocabulary is vast, including technical terms from the fields of botany, chemistry, and high-end pastry making. You can effortlessly switch between registers, perhaps using 'el chocolate' in a humorous, idiomatic way in one moment and then delivering a formal presentation on 'la trazabilidad del chocolate' the next. You understand the deep cultural resonances the word carries in every Spanish-speaking country, from the 'chocolatadas' in Peru to the 'fiestas del chocolate' in Argentina. You can identify and explain the subtle differences in meaning that 'chocolate' might have in different dialects or historical periods. For a C2 speaker, 'el chocolate' is a rich, multi-layered concept that you can manipulate with precision, creativity, and complete cultural fluency.

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A versatile food product derived from cacao beans, available in solid bars or liquid drinks.
A masculine noun in Spanish ('el chocolate') that always requires an article when expressing general likes.
Deeply rooted in Mesoamerican history, originating from the Aztec word 'xocolātl'.
Categorized mainly by cocoa content into dark, milk, and white varieties.

The word el chocolate is a masculine noun in Spanish that refers to one of the world's most beloved substances: a food preparation derived from the seeds of the cacao tree. In its most basic sense, it denotes the solid bar or the liquid beverage made by mixing ground cacao with sugar and often milk or spices. However, the linguistic depth of 'el chocolate' in Spanish-speaking cultures goes far beyond a simple snack. It is a historical legacy, a social ritual, and a culinary staple that bridges the gap between ancient Mesoamerican traditions and modern global gastronomy. When you say 'el chocolate' in Spain, you might be thinking of a thick, pudding-like drink served with churros; in Mexico, you might be envisioning a spiced, frothy beverage prepared with a 'molinillo'.

Etymological Root: The term originates from the Nahuatl word 'xocolātl', combining 'xococ' (bitter) and 'ātl' (water), reflecting its original form as a bitter, spicy drink consumed by the Aztecs and Mayans.

Me encanta comer el chocolate negro porque es más saludable.

Physical States: It can refer to 'chocolate en tableta' (bar chocolate), 'chocolate a la taza' (drinking chocolate), or 'chocolate en polvo' (powdered chocolate).

El aroma de el chocolate recién hecho inundó la cocina.

Cultural Symbolism: Beyond food, it symbolizes comfort, celebration, and in some contexts, a reward or a 'pecado' (sin/guilty pleasure) due to its richness.

¿Quieres un poco de el chocolate que traje de Suiza?

No hay nada mejor que el chocolate caliente en un día de invierno.

Ella prefiere el chocolate con leche sobre el chocolate amargo.

Using 'el chocolate' correctly involves understanding its grammatical role as a masculine noun and its various culinary classifications. In Spanish, when you express likes or dislikes, you must include the definite article. For example, you don't say 'Me gusta chocolate', you say 'Me gusta el chocolate'. This is a common hurdle for English speakers. Furthermore, 'chocolate' functions as the base for many compound nouns. You will often see it followed by adjectives that define its cocoa content or preparation style.

Common Adjectives: Chocolate negro (dark), chocolate blanco (white), chocolate con leche (milk), chocolate amargo (bitter/unsweetened).

Para esta receta, necesitamos el chocolate para fundir.

Quantifiers: Use 'una onza' for a single square, 'una tableta' for a whole bar, and 'una taza' for the liquid form.

Solo quiero una onza de el chocolate después de cenar.

Verbal Pairings: Common verbs include 'derretir' (to melt), 'rallar' (to grate), 'batir' (to whisk/beat), and 'saborear' (to savor).

Debes batir bien el chocolate para que tenga espuma.

¿Has probado el chocolate con sal marina? Es delicioso.

El pastel lleva una capa gruesa de el chocolate por encima.

You will encounter 'el chocolate' in a myriad of settings across the Spanish-speaking world. In a 'churrería' in Madrid, the phrase 'un chocolate con churros' is the standard order for breakfast or a late-night snack. In a Mexican market, you'll hear vendors selling 'chocolate de metate', which is hand-ground cacao. In a supermarket, the 'pasillo de los dulces' (candy aisle) will be dominated by various forms of 'el chocolate'. Beyond the physical product, the word appears in media, literature, and songs, often as a metaphor for sweetness or temptation.

In the Kitchen: Grandmothers often say 'Cuidado, que el chocolate quema' (Careful, the chocolate is hot) when preparing traditional snacks.

Camarero, ¿me trae el chocolate bien caliente, por favor?

In Literature: Think of the famous novel 'Como agua para chocolate' by Laura Esquivel, where it represents boiling emotions.

La película 'Como agua para el chocolate' es un clásico del cine mexicano.

At Celebrations: During 'La Merienda' or birthday parties, 'el chocolate' is often the centerpiece in the form of a cake or drink.

Para mi cumpleaños, quiero una fuente de el chocolate.

En Navidad, es tradición desayunar el chocolate con panettone.

¿Viste el anuncio de el chocolate Ferrero en la televisión?

One of the most frequent errors for learners is omitting the article 'el' when it's required. In English, we say 'I love chocolate', but in Spanish, 'Amo el chocolate' is the only correct way. Another mistake is gender confusion; since it ends in '-e', some students mistakenly use 'la chocolate', but it is strictly masculine. Additionally, learners often confuse 'chocolate' (the substance) with 'bombón' (a chocolate candy/truffle). If you want a small filled chocolate, ask for 'un bombón', not 'un chocolate'.

Article Omission: Incorrect: 'Me gusta chocolate'. Correct: 'Me gusta el chocolate'.

No digas 'quiero chocolate', di 'quiero un poco de el chocolate'.

False Cognate Nuance: While 'chocolate' looks like English, the pronunciation is 'cho-ko-LA-te'. Avoid the English 'choc-let' sound.

Pronuncia bien el chocolate: todas las sílabas son importantes.

Pluralization: We use 'chocolates' (plural) usually to refer to individual candies or different types of chocolate bars.

Compré una caja de chocolates para el regalo.

El error más común es olvidar el género de el chocolate.

No confundas el chocolate con el dulce de leche.

To master 'el chocolate', you must distinguish it from related terms that describe cacao products. 'El cacao' refers to the raw plant, the beans, or the pure unsweetened powder. 'La cocoa' is often used in Latin America specifically for the processed cocoa powder used in baking. 'El bombón' refers to a small, often filled, chocolate candy. 'La golosina' is a general term for any candy or sweet treat. Understanding these distinctions will make your Spanish sound much more natural and precise.

Chocolate vs. Cacao: Cacao is the raw ingredient; chocolate is the finished product with sugar and other additives.

Este el chocolate tiene un 70% de cacao puro.

Chocolate vs. Bombón: A 'bombón' is a specific type of chocolate treat, usually bite-sized and filled with cream or liqueur.

Me regalaron una caja de bombones de el chocolate suizo.

Chocolate vs. Dulce: 'Dulce' is any sweet thing, while 'chocolate' is specifically cacao-based.

Prefiero el chocolate a cualquier otro tipo de dulce.

El el chocolate blanco técnicamente no es chocolate puro.

¿Te gusta más el chocolate líquido o en barra?

How Formal Is It?

Formell

Informell

Umgangssprache

Schwierigkeitsgrad

Wichtige Grammatik

Beispiele nach Niveau

Me gusta mucho el chocolate.

I like chocolate very much.

Uses 'gustar' with the definite article 'el'.

El chocolate es dulce.

The chocolate is sweet.

Simple subject-adjective agreement.

¿Quieres un chocolate caliente?

Do you want a hot chocolate?

Use of 'un' for a specific drink.

Ella come chocolate todos los días.

She eats chocolate every day.

Present tense verb 'comer'.

No me gusta el chocolate amargo.

I don't like bitter chocolate.

Negative 'no' with 'gustar'.

El chocolate está en la mesa.

The chocolate is on the table.

Use of 'estar' for location.

Mi color favorito es el chocolate.

My favorite color is chocolate (brown).

Using the noun as a color descriptor.

Compré chocolate para el pastel.

I bought chocolate for the cake.

Preterite tense 'compré'.

Prefiero el chocolate negro al chocolate blanco.

I prefer dark chocolate to white chocolate.

Use of 'preferir' with 'al' (a + el).

Ayer bebimos chocolate con churros en Madrid.

Yesterday we drank hot chocolate with churros in Madrid.

Preterite plural 'bebimos'.

Necesito una tableta de chocolate para la receta.

I need a bar of chocolate for the recipe.

Quantifier 'una tableta de'.

El chocolate se está derritiendo al sol.

The chocolate is melting in the sun.

Present progressive with 'derretirse'.

¿Me das un poco de chocolate, por favor?

Can you give me a bit of chocolate, please?

Request with 'un poco de'.

Este chocolate tiene muchas avellanas.

This chocolate has many hazelnuts.

Demonstrative adjective 'este'.

Cuando era pequeña, siempre pedía chocolate.

When I was little, I always asked for chocolate.

Imperfect tense for childhood habits.

Hay que rallar el chocolate para decorar el postre.

One must grate the chocolate to decorate the dessert.

Impersonal 'hay que' + infinitive.

Dudo que este chocolate sea artesanal.

I doubt that this chocolate is artisanal.

Subjunctive 'sea' after 'dudo que'.

Si tuviera chocolate, haría un bizcocho ahora mismo.

If I had chocolate, I would make a sponge cake right now.

Second conditional (imperfect subjunctive + conditional).

El chocolate, cuyo origen es americano, conquistó Europa.

Chocolate, whose origin is American, conquered Europe.

Relative pronoun 'cuyo'.

Es importante que batas el chocolate hasta que salga espuma.

It is important that you whisk the chocolate until it foams.

Subjunctive 'batas' after 'es importante que'.

Aunque el chocolate es calórico, aporta mucha energía.

Although chocolate is caloric, it provides a lot of energy.

Concession clause with 'aunque'.

Se dice que el chocolate ayuda a mejorar el ánimo.

It is said that chocolate helps improve the mood.

Passive 'se' construction.

No creo que el chocolate blanco sea realmente chocolate.

I don't think white chocolate is really chocolate.

Subjunctive 'sea' after 'no creo que'.

Para que el chocolate brille, hay que temperarlo bien.

In order for the chocolate to shine, it must be tempered well.

Purpose clause with 'para que' + subjunctive.

La industria del chocolate se enfrenta a retos éticos.

The chocolate industry faces ethical challenges.

Reflexive verb 'enfrentarse a'.

A medida que el chocolate se enfría, su textura cambia.

As the chocolate cools, its texture changes.

Connector 'a medida que'.

Resulta fascinante cómo el chocolate influye en el cerebro.

It's fascinating how chocolate influences the brain.

Verb 'resultar' + adjective.

El chocolate ha pasado de ser una bebida sagrada a un producto de masas.

Chocolate has gone from being a sacred drink to a mass product.

Present perfect 'ha pasado'.

Por mucho que me guste el chocolate, no puedo comerlo hoy.

No matter how much I like chocolate, I can't eat it today.

Concession with 'por mucho que' + subjunctive.

El chocolate de esta región destaca por su aroma frutal.

The chocolate from this region stands out for its fruity aroma.

Verb 'destacar por'.

Si hubieras probado el chocolate belga, notarías la diferencia.

If you had tried Belgian chocolate, you would notice the difference.

Third conditional (pluperfect subjunctive + conditional).

Cualquier chocolate que contenga más del 80% de cacao es amargo.

Any chocolate that contains more than 80% cocoa is bitter.

Subjunctive 'contenga' in a relative clause with 'cualquier'.

La trazabilidad del chocolate es clave para garantizar su calidad.

The traceability of chocolate is key to guaranteeing its quality.

Abstract noun 'trazabilidad'.

El chocolate actúa como un hilo conductor en la novela de Esquivel.

Chocolate acts as a common thread in Esquivel's novel.

Metaphorical use of 'hilo conductor'.

No es que el chocolate sea adictivo, sino que es muy placentero.

It's not that chocolate is addictive, but rather that it is very pleasant.

Contrastive structure 'no es que... sino que'.

La degustación de chocolate requiere agudizar todos los sentidos.

Chocolate tasting requires sharpening all the senses.

Sophisticated verb 'agudizar'.

Pese a su fama, el chocolate blanco carece de sólidos de cacao.

Despite its fame, white chocolate lacks cocoa solids.

Preposition 'pese a' and verb 'carecer de'.

El chocolate se convirtió en un artículo de lujo en las cortes europeas.

Chocolate became a luxury item in European courts.

Verb of change 'convertirse en'.

Semejante exceso de chocolate acabó por empalagar a los invitados.

Such an excess of chocolate ended up cloying the guests.

Adjective 'semejante' and verb 'empalagar'.

El chocolate, en tanto que producto cultural, refleja la historia colonial.

Chocolate, as a cultural product, reflects colonial history.

Formal connector 'en tanto que'.

La versatilidad del chocolate en la cocina contemporánea es innegable.

The versatility of chocolate in contemporary cuisine is undeniable.

Academic register.

Se debate si el chocolate posee propiedades enteógenas en dosis elevadas.

It is debated whether chocolate possesses entheogenic properties in high doses.

Technical vocabulary 'enteógenas'.

El chocolate, epítome de la indulgencia, ha sido proscrito en diversas dietas.

Chocolate, the epitome of indulgence, has been proscribed in various diets.

High-level vocabulary 'epítome' and 'proscrito'.

La sutil amargura del chocolate marida a la perfección con este vino tinto.

The subtle bitterness of the chocolate pairs perfectly with this red wine.

Culinary term 'maridar'.

El chocolate es el catalizador de las pasiones reprimidas en la obra.

Chocolate is the catalyst for repressed passions in the work.

Metaphorical use of 'catalizador'.

Resulta imperativo analizar la huella de carbono vinculada al chocolate.

It is imperative to analyze the carbon footprint linked to chocolate.

Formal structure 'resulta imperativo'.

El chocolate, antaño moneda de cambio, es hoy una 'commodity' global.

Chocolate, formerly a currency, is today a global commodity.

Archaic adverb 'antaño'.

La textura aterciopelada del chocolate denota un proceso de conchado superior.

The velvety texture of the chocolate denotes a superior conching process.

Technical term 'conchado'.

Häufige Kollokationen

chocolate negro

chocolate con leche

chocolate blanco

chocolate caliente

chocolate amargo

chocolate fundido

chocolate rallado

tableta de chocolate

taza de chocolate

pepitas de chocolate

Häufige Phrasen

chocolate con churros

a la taza

chocolate de cobertura

chocolate artesano

chocolate puro

bañado en chocolate

relleno de chocolate

con sabor a chocolate

chocolate en polvo

chocolate de metate

Wird oft verwechselt mit

el chocolate vs el cacao (the raw bean/powder)

el chocolate vs el bombón (the small candy)

el chocolate vs la cocoa (processed powder)

Redewendungen & Ausdrücke

Leicht verwechselbar

el chocolate vs cacao

The raw ingredient vs the processed food.

el chocolate vs bombón

A small candy vs the general substance.

el chocolate vs dulce

General sweet vs specific chocolate.

el chocolate vs caramelo

Caramel/hard candy vs chocolate.

el chocolate vs turrón

A specific Spanish nougat often containing chocolate.

Satzmuster

So verwendest du es

caution

Avoid 'la chocolate'; it is always masculine.

regional

In Spain, 'chocolate' is thick; in Mexico, it's often foamy and spiced.

Häufige Fehler

Verbs of liking require the definite article for general concepts.
Chocolate is masculine, so the article and adjective must be masculine.
Cacao refers to the bean; the drink is always called chocolate.
Bombón is a small candy, not a bar.
Spanish is phonetic; every syllable must be pronounced.

Tipps

Use the Article

Always use 'el' when saying you like chocolate. 'Me gusta el chocolate' is the standard. This applies to all nouns used in a general sense with verbs of preference.

Clear Vowels

Spanish vowels are always the same. Make sure the 'o' in 'cho' sounds the same as the 'o' in 'co'. Don't turn the final 'e' into an 'i' or a 'y' sound.

Tableta vs Barra

Use 'tableta' if you are in Spain to sound more like a local. Use 'barra' in the Americas. Both are perfectly fine, but regional preference varies.

Churros Connection

If you are in Spain, try 'chocolate con churros'. It is a cultural experience you shouldn't miss. It's usually served in a small white cup and is very thick.

Baking Terms

When a recipe says 'chocolate para fundir', it means baking chocolate or chocolate chips that melt easily. Don't use regular snack bars for complex baking.

Double C

Remember that 'chocolate' has two 'c's. One in the 'ch' and one in the middle. It is a very consistent word to spell once you learn it.

Gift Idea

A 'caja de bombones' is a classic and safe gift in any Spanish-speaking country for birthdays or romantic occasions. It's always appreciated.

Dark is Negro

If you want the healthy kind, look for 'chocolate negro' with a high percentage of cacao. It's often labeled as '70% cacao' or higher.

Hot Chocolate

When ordering 'un chocolate' in a cafe, they will assume you want the hot drink. If you want a bar, you should go to a 'quiosco' or supermarket.

Direct Speech

Use 'las cosas claras y el chocolate espeso' when you want someone to stop beating around the bush and get to the point. It's a very colorful idiom.

Einprägen

Eselsbrücke

Think of a 'CHOCO-LATE' party where you are 'late' but bring 'choco'late.

Wortherkunft

Nahuatl (Aztec)

Kultureller Kontext

Focus on 'chocolate a la taza', which is very thick.

Focus on the spiced, water-based traditional preparation.

The 'submarino' tradition.

Im Alltag üben

Kontexte aus dem Alltag

Gesprächseinstiege

"¿Te gusta el chocolate negro o el chocolate con leche?"

"¿Cuál es tu marca de chocolate favorita?"

"¿Has probado alguna vez el chocolate con churros?"

"¿Prefieres el chocolate caliente con agua o con leche?"

"¿Sabes cómo se hace el chocolate?"

Tagebuch-Impulse

Describe tu postre de chocolate favorito.

Escribe sobre un recuerdo de la infancia relacionado con el chocolate.

¿Crees que el chocolate es bueno para la salud? ¿Por qué?

Si pudieras inventar un nuevo tipo de chocolate, ¿qué ingredientes tendría?

Imagina que visitas una fábrica de chocolate. ¿Qué ves?

Häufig gestellte Fragen

10 Fragen

Es un sustantivo masculino. Siempre se dice 'el chocolate' o 'un chocolate'. Nunca se debe usar el artículo femenino 'la' con esta palabra. Esto es una regla fija en el idioma español. Incluso si termina en 'e', su género es masculino.

Se dice 'una tableta de chocolate' o 'una barra de chocolate'. En España es más común usar 'tableta'. En algunos países de América Latina se usa 'barra'. Ambas son correctas y entendidas en todo el mundo hispanohablante.

El cacao es la materia prima, la semilla del árbol. El chocolate es el producto final procesado que contiene cacao, azúcar y otros ingredientes. El cacao es amargo por naturaleza, mientras que el chocolate suele ser dulce. El cacao es el ingrediente principal del chocolate.

Es un tipo de chocolate caliente muy espeso que se consume principalmente en España. Se suele tomar con churros o porras. Es tan espeso que a veces se necesita una cuchara. Es una tradición muy popular para el desayuno o la merienda.

Se pronuncia en cuatro sílabas: cho-co-la-te. La 'ch' suena como en inglés. La 'o' es corta y clara. La 'a' es abierta. La 'e' final es breve pero se debe pronunciar claramente. El acento recae en la penúltima sílaba 'la'.

No, es un error común. En español, cuando hablamos de gustos generales, debemos usar el artículo definido. Lo correcto es decir 'Me gusta el chocolate'. Sin el artículo, la frase suena incompleta y gramaticalmente incorrecta para un nativo.

Es una expresión que significa estar a punto de explotar de rabia o de pasión. Se refiere al agua que está hirviendo y lista para recibir el chocolate. Es también el título de una famosa novela mexicana de Laura Esquivel.

Un bombón es una pequeña pieza de chocolate, a menudo rellena de crema, licor o frutos secos. Es lo que en inglés se llamaría 'a chocolate' o 'truffle'. No se debe confundir con una barra de chocolate completa. Es un bocado pequeño.

Sí, el chocolate blanco es muy común y se llama 'chocolate blanco'. Aunque técnicamente no contiene sólidos de cacao, se vende y se consume en todas partes como una variedad más de chocolate. Es muy dulce y popular entre los niños.

El chocolate puede ser un postre por sí mismo, o puede ser un ingrediente en muchos postres. También se consume como merienda o desayuno. En el mundo hispano, es muy versátil y no se limita solo al final de una comida.