Question: What language does the word chocolate come from?
About the article "Chocolate", section "Etymology".

Candidate passages:
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". 
The word magiun come from Turkish language macun which means spread. 
The word "chocolate" entered the English language from Spanish.
How the word came into Spanish is less certain, and there are 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 "xocolātl" , from "xococ" 'sour' or 'bitter', and "ātl" 'water' or 'drink'.
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'.
Sophie and Michael D. Coe agree with this etymology.
Pointing to various sources dating from the time of the Spanish conquest, they identify "cacahuatl" ("cacao water") as the original Nahuatl word for the cold beverage consumed by the Aztecs.
Noting that using a word with "caca" in it to describe a thick brown beverage would not have gone over well with most speakers of Spanish because "caca" means 'faeces' in Spanish, the Coes suggest that the Spanish colonisers combined the Nahuatl "atl" with the Yucatec Maya "chocol", for, unlike the Aztec, the Maya tended to drink chocolate heated.
The Spanish preferred the warm Mayan preparation of the beverage to the cold Aztec one, and so the colonisers substituted "chocol" in place of the culturally unacceptable "caca".
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".
However, the Coes write that "xicalli" referred to the gourd out of which the beverage was consumed and that the use of a frothing stick (known as a "molinillo") was a product of creolisation between the Spanish and Aztec; the original frothing method used by the indigenous people was simply pouring the drink from a height into another vessel.
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 Aztec language, Nahuatl, was difficult for the Spanish troops stationed in Mexico to pronounce.
The common ending "tl" sounded like "te."
Hernán Cortés' difficulties with the language was evident in the letters he sent, where he writes "Temistitan" instead of Tenochtitlan and the tribal god Huitzilopochtli as "Huichilobos."
Coexistence between the two cultures led to the Spanish language borrowing certain Mesoamerican phrases or words such as coyote or maiz.
Many dictionaries suggest that the word chocolate comes from the Nahuatl "chocolatl", based on an evolution from "-tl" to "-te", however, there are problems with this hypothesis.
Firstly Coe argued that the word "chocolatl" does not appear in the Aztec cultural writings of the time.
Similarly the word is not found in the work of Alonso de Molina, a lexicographer of the time, who wrote a book about the grammar of the Aztec language in 1555.
It is also absent from Bernardino de Sahagún's encyclopedia and from the "Huehuetlatolli" ("The words of the ancients") a guide to moral conduct.
In all these works the word "cacahuatl" (cocoa water) is used.
In his periodic letters, Hernán Cortés refers to 'cocoa.'
At an indeterminate time in the 16th century, the Spanish of New Spain began to use the word "chocolatl.
"The Royal Family's physician Francisco Hernández de Córdoba already knew this name in the 1570s, describing chocolatl as a drink consisting of cocoa beans and "pochotl," a type of tree seed, both ground to powder.
José de Acosta and his contemporaries also used the name "chocolatl" in Nueva España and the Yucatán making the word a neologism.
However others have suggested that the word "chocolatl" came from "xocoatl," where "xoco" means bitter and "atl" means water.
Another possible explanation comes from the colonial habit of making hot cocoa, with many Mayan dictionaries of the time explaining that "the drink called chocolate" comes from "chacau haa" (literally 'hot water') which is phonetically close to "chocolatl".