Question: Where did the word "chocolate" in English come from?
About the article "Chocolate", section "Etymology".

Candidate passages:
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.
Christopher Columbus encountered the cacao bean on his fourth mission to the Americas on August 15, 1502 when he and his crew seized a large native canoe that proved to contain among other goods for trade cacao beans.
His son Ferdinand commented that the natives greatly valued the beans, which he termed almonds, "for when they were brought on board ship together with their goods, I observed that when any of these almonds fell, they all stooped to pick it up, as if an eye had fallen."
But while Columbus took cacao beans with him back to Spain, it made no impact until Spanish friars introduced chocolate to the Spanish court.
Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Montezuma in the 16th century.
Montezuma's daily intake of chocolate was described by Antonio de Solís in 1685:Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described its use more generally:Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste.
Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country.
The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate.
They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.
After the Spanish conquest of the Aztecs, chocolate was imported to Europe.
There, it quickly became a court favorite.
It was still served as a beverage, but the Spanish added sugar or honey to counteract the natural bitterness.
Within about a hundred years, chocolate established a foothold throughout Europe.
How the word "chocolate" came into Spanish is not certain.
Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocolatl", which many sources derived from the Nahuatl word "xocolatl" (pronounced ) made up from the words "xococ" meaning sour or bitter, and "atl" meaning water or drink.
However, as William Bright noted the word "chocolatl" doesn't occur in central Mexican colonial sources making this an unlikely derivation.
Santamaria gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water.
More recently Dakin and Wichman derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink".
They derive this term from the word for the frothing stick, "chicoli".
The word "xocoatl" means beverage of maize.
The words "cacaua atl" mean drink of cacao.
The word "xocolatl" does not appear in Molina's dictionary.
The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s the laborious and slow processing of the cacao bean was manual.
Cacao plantations spread, as the English, Dutch, and French colonized and planted.
With the depletion of Mesoamerican workers, largely to disease, cacao production was often the work of poor wage laborers and African slaves.
Wind-powered and horse-drawn mills were utilized to speed production.
But chocolate would remain a treat for the elite and the wealthy until the arrival of the Industrial Revolution brought steam-powered engines to speed the processing of the bean.
The first steam-driven chocolate mill was created by a French inventor named Debuisson in the early 1700s.
As the processes for chocolate making sped the process, new techniques and approaches revolutionized the texture and text.
In 1815, Dutch chemist Coenraad Van Houten introduced alkaline salts to chocolate, which reduced its bitterness.
A few years thereafter, in 1828, he created a press to remove about half the natural fat (cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality.
This innovation introduced the modern era of chocolate.
Known as "dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when in 1847 Joseph Fry learned to make chocolate moldable by adding back melted cacao butter.
Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.
In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.
Besides Nestle, a number of notable chocolate companies had their start in the late 19th and early 20th centuries.
Cadbury was manufacturing boxed chocolates in England by 1868.
In 1893, Milton S. Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago and soon began the career of Hershey's chocolates with chocolate-coated caramels. 
The term is from Old English "brún", in origin for any dusky or dark shade of color.
The first recorded use of "brown" as a color name in English was in 1000.
The Common Germanic adjective "*brûnoz, *brûnâ" meant both dark colors and a glistening or shining quality, whence "burnish".
The current meaning developed in Middle English from the 14th century.
Words for the color brown around the world often come from foods or beverages; in the eastern Mediterranean, the word for brown often comes from the color of coffee; In Turkish, the word for brown is "kahve rengi"; in Greek, "kafé", in Macedonian, "kafeyev".
In Southeast Asia, the color name often comes from chocolate: "coklat" in Malay; "tsokolate" in Filipino.
In Japan, the word "chairo" means the color of tea. 
The word "chocolate" entered the English language from Spanish.
How the word came into Spanish is less certain, and there are multiple competing explanations.
Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocolātl", which many sources derived from the Nahuatl word "xocolātl" made up from the words "xococ" meaning sour or bitter, and "ātl" meaning water or refreshment.
However, as William Bright noted the word "chocolatl" does not occur in central Mexican colonial sources making this an unlikely derivation.
Santamaria gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water.
More recently Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink".
They derive this term from the word for the frothing stick, "chicoli". 
Many Nahuatl words have been borrowed into the Spanish language, most of which are terms designating things indigenous to the American continent.
Some of these loans are restricted to Mexican or Central American Spanish, but others have entered all the varieties of Spanish in the world.
A number of them, such as "chocolate", "tomato" and "avocado" have made their way into many other languages via Spanish.
Likewise a number of English words have been borrowed from Nahuatl through Spanish.
Two of the most prominent are undoubtedly chocolate and tomato (from Nahuatl "tomatl").
Other common words such as coyote (from Nahuatl "coyotl"), avocado (from Nahuatl "ahuacatl") and chile or chili (from Nahuatl "chilli").
The word chicle is also derived from Nahuatl "tzictli" "sticky stuff, chicle".
Some other English words from Nahuatl are: Aztec, (from "aztecatl"); cacao (from Nahuatl "cacahuatl" 'shell, rind'); ocelot (from "ocelotl").
In Mexico many words for common everyday concepts attest to the close contact between Spanish and Nahuatl, so many in fact that entire dictionaries of ""mexicanismos"" (words particular to Mexican Spanish) have been published tracing Nahuatl etymologies, as well as Spanish words with origins in other indigenous languages.
Many well known toponyms also come from Nahuatl, including "Mexico" (from the Nahuatl word for the Aztec capital "mexihco") and "Guatemala" (from the word "cuauhtēmallan"). 
Though a small business, Askinosie Chocolate seeks to have a social impact.
Their mission is to serve their farmers, their neighborhood, their customers, and each other; sharing the Askinosie Chocolate Experience by leaving the world a better place than they found it.
Social responsibility is at the foundation of their business model.
First, they seek to have an impact globally and accomplish this through their involvement in the villages and farms from which they source their cocoa beans.
They source all of their cocoa beans directly from the farmers, pay above Fair Trade prices, and engage in net profit sharing, giving the farmers A Stake in the Outcome.
They also have programs in place to impact their local community.
Sustainable nutrition programsDuring one of Shawn’s bean sourcing trips in Davao, Philippines, he learned of a nutrition problem at the village’s Malagos Elementary School, where many of the students suffer from malnutrition.
In an effort to meet this need, Askinosie Chocolate began a sustainable nutrition program by selling Tableya, a traditional Filipino hot chocolate beverage made of roasted cocoa beans that are milled into tablets.
The PTA of Malagos Elementary produced Tableya and shipped them to Springfield, MO in the same container the cocoa beans were shipped.
100% of the sales from Tableya went to provide meals for the students at Malagos.
Each package provides 232 meals, which will be purchased from disaster relief organization, Convoy of Hope, and prepared by the school’s PTA.
This program was successful in just a few weeks and over 185,000 meals were provided.
Tableya will return in the Fall of 2012 to continue the nutrition program.
A similar program is being developed in Tenende, Tanzania to meet a similar need.
Chocolate UniversityChocolate University was created to benefit the children of the Askinosie Chocolate factory neighborhood.
Nearby Drury University is a partner in this endeavor.
It was formed with a vision to provide a learning experience to Boyd Elementary, Pipkin Middle School, and local high school students through the lens of artisan chocolate making.
Shawn Askinosie was motivated to found this program because he wanted to reach out to the neighborhood children.
The factory is located in the Historic Commercial Street District and is one block from the Missouri Hotel, Springfield’s largest homeless shelter, where too many children have to spend the night.
Many of the kids attend nearby schools just blocks from the factory and near Drury University.
The goals of the project are to inspire the children about (1) social entrepreneurship and (2) a world beyond their own.
Askinosie Chocolate is the sole funding source of Chocolate University by donating 100% of their tour proceeds to the Community Foundation of the Ozarks.
[http://www.cfozarks.org The many projects of Chocolate University are designed to impact the children of the neighborhood.
"Central High School"Thirteen juniors from Central High School (Springfield, Missouri) were selected out of over 60 applicants to participate with Askinosie Chocolate in the selection of their next cocoa bean source country in Africa as part of an 18 month-long cooperative learning project.
The students met every week with Shawn Askinosie to learn about chocolate, cocoa beans, share research and discuss the cocoa country choices.
Chocolate University raised the money to bring the students (along with some teachers) to a remote village in Tanzania to meet the farmers they helped select.
They also funded a deep water well to provide clean water to the 2,000 villagers of Tenende.
This marks the first time that a chocolate maker has traded directly with a Tanzanian cocoa farmer group.
They specifically sought a woman led cocoa farmer group and Mama Kyeja – now pictured on the front of the chocolate bar package - left an indelible impression on them all.
The success of the trip can best be summed up by the text message that one student sent to his mother during the trip that said: “this is the best day of my life.”The Chocolate University students and Askinosie Chocolate raised money for math, science, and English textbooks for Mwaya Secondary School located next to Tenende village.
When they visited the school they learned that 1,100 students have only 10 teachers, no textbooks (until now), and no electricity.
Chocolate University also funded the Empowered Girls Club at Mwaya School so young girls can realize their value, have self-esteem, and achieve their dreams.
The aim of Chocolate University is to improve the retention rate among young girls from Form 1 to Form 2.
Currently, there is a very high dropout rate.
Shawn Askinosie will take another group of high school students to Tanzania again in the summer of 2012.
They will work with cocoa farmers, help implement a nutrition program at Mwaya School, and work with the Empowered Girls Club.
[http://lenana.net/blog/]"Boyd Elementary School"Askinosie Chocolate is involved in every unit of study of the fourth / fifth grade classes of Boyd Elementary School.
The students learn about the business methods of Askinosie Chocolate and feel like they are part of the business as Chocolate University students.
They come to the factory and get hands on experience in ways that no tour of the factory would offer.
"Pipkin Middle School"The Malagos Elementary School in Davao, Philippines is in the heart of the area where Askinosie Chocolate cocoa beans are sourced.
Shawn Askinosie visits this school on his trips to Davao, he has met the children, given them chocolate and told them about the Chocolate University program.
That school did not have Internet connectivity or a computer.
Pipkin students (through this program) raised the money enabling the school in Davao to purchase the necessary equipment and services to connect them to the net so they can both participate in a cross cultural exchange.
Askinosie sent the Malagos students Flip Cameras and they have exchanged videos with the Pipkin students.
Askinosie Chocolate also facilitated the donation of water filters through Convoy of Hope to the Malagos School.
The relationship continues.
Victory House Women's ShelterThis nearby women’s shelter and educational program houses women in need.
These women are employed by Askinosie Chocolate to tie the strings that are placed at the top of every Askinosie chocolate bar package.
The strings come from the bags of cocoa beans that the women take apart and re-use.
The women use the money earned to take short distance field trips and create special projects to help others in need.