chocolate
英 [ˈtʃɒklət] 美 [ˈtʃɑklət]

n.

巧克力；巧克力糖；巧克力色；

adj.

（含有）巧克力的；巧克力色的；

变形

复数：chocolates

双语释义

n.(名词)

1. [U]巧克力 brown edible substance in the form of powder or a block, made from roasted and crushed cacao seeds
2. [U][C]巧克力糖 candy made of or coated with this

英英释义

chocolate[ 'tʃɔkəlit ]

• n.
  • a beverage made from cocoa powder and milk and sugar; usually drunk hot

    同义词：cocoahot chocolatedrinking chocolate

  • a food made from roasted ground cacao beans
  • a medium brown to dark-brown color

    同义词：coffeedeep brownumberburnt umber

词汇搭配

用作名词 (n.)动词+～

• eat chocolate吃巧克力
• like chocolate喜欢巧克力

形容词+～

• dark chocolate黑巧克力
• hot chocolate热巧克力饮料

名词+～

• milk chocolate牛奶巧克力

～+名词

• chocolate cake巧克力蛋糕
• chocolate cookie巧克力饼

～+介词

• a bar of chocolate一块巧克力糖

词组短语

dark chocolate黑巧克力

chocolate cake巧克力蛋糕

hot chocolate热巧克力；巧克力热饮

white chocolate白巧克力

chocolate bar巧克力棒；巧克力条

milk chocolate奶油巧克力；牛奶巧克力糖

chocolate milk巧克力奶，巧克力牛乳

chocolate ice cream巧克力冰淇淋

a bar of chocolate n. 一条巧克力

chocolate cyst[医]巧克力样囊肿；子宫内膜囊肿

chocolate cream巧克力酱；奶油夹心巧克力

chocolate brown巧克力棕色；巧克力褐色

chocolate sundae巧克力圣代

更多收起词组短语

双语例句

用作名词(n.)

1. Never eat chocolate before dinner.
   饭前不要吃巧克力。
2. Would you like a cup of chocolate?
   你想要杯巧克力饮料吗？
3. The boy spent 10 pennies on chocolate.
   这男孩花了10便士买巧克力糖。
4. She dealt out a bar of chocolate to each child.
   她分给每个孩子一块巧克力糖。
5. A lightly roasted bean may range in color from cinnamon to a light chocolate tan.
   轻度烘焙的咖啡豆颜色是介于肉桂色与浅巧克力色之间。

用作形容词(adj.)

1. We soon despatched the chocolate cake.
   我们很快就吃完了巧克力蛋糕。
2. Years ago, I promised myself that when I retired I would get a chocolate poodle to share my golden years.
   多年前，我就决意，退休时要找条巧克力色的 我共度美好的晚年。

权威例句

Plasma antioxidants from chocolate
Changes in brain activity related to eating chocolate
No evidence for a link between consumption of chocolate and coronary heart disease (letter)
Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials
Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults
Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate
Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products
Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pre...
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectromet...