Ster·cu·li·a·ceous a.  Bot. Of or pertaining to a natural order (Sterculiaceae) of polypetalous exogenous plants, mostly tropical. The cacao (Theobroma Cacao) is the most useful plant of the order.

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 The·o·bro·mine n. Chem. An alkaloidal ureide, C7H8N4O2, homologous with and resembling caffeine, produced artificially, and also extracted from cacao and chocolate (from Theobroma Cacao) as a bitter white crystalline substance; -- called also dimethyl xanthine.

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 ca·ca·o n.  Bot. A small evergreen tree (Theobroma Cacao) of South America and the West Indies.  Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared.

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 Choc·o·late n.
 1. A paste or cake composed of the roasted seeds of the Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.
 2. The beverage made by dissolving a portion of the paste or cake in boiling water or milk.
 Chocolate house, a house in which customers may be served with chocolate.
 Chocolate nut. See Cacao.

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 Theobroma cacao
      n : tropical American tree producing cacao beans [syn: cacao,
          cacao tree, chocolate tree]