Xocoatl (IPA /ɕɔ.kɔ.atɬ/) is the raw, unsweetened form of chocolate. A word from the [[NAHUATL (Aztec) language]], xocoatl derives from xoco, bitter, and atl, water, and is the source of the word "chocolate" itself. Xocoatl is taken from the cacao bean immediately before processing, and has an extremely bitter taste. In making chocolate, sugar is added and the bitter taste is tempered by sweetness. The International Phonetic Alphabet. ... Chocolate comes in dark, milk, and white varieties with cocoa solids contributing to the brown coloration. ... Binomial name Theobroma cacao L. For the town in French Guiana see Cacao, French Guiana Cacao (Theobroma cacao) is a small (4-8 m tall) evergreen tree in the family Malvaceae (formerly Sterculiaceae), native to tropical South America, but now cultivated throughout the tropics. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... In general use, sugar is taken to mean sucrose, also called table sugar, or saccharose, a monosaccharide which is a white crystalline solid. ...

When Spanish conquistadors first visited the Aztecs they were served cups of hot, unsweetened chocolate. When the Spanish found the word "Xocoatl" difficult to pronounce, they began calling the drink "chocolat" after the more easily pronounced Nahuatl word xocolatl. Conquistador (meaning Conqueror in the Spanish language) is the term used to refer to the soldiers, explorers, and adventurers who achieved the Conquista (this Spanish term is generally accepted by historians), i. ... The word Aztec is usually used as a historical term, although some contemporary Nahuatl speakers would consider themselves Aztecs. ... Nahuatl is a native language of central Mexico. ... Xocoatl (IPA //) is the raw, unsweetened form of chocolate. ...