chocolaty

Chocolaty is an adjective describing something that has the flavor, aroma, or character of chocolate. The term is formed from chocolate plus the suffix -y and is used in culinary, sensory, and cultural contexts. In tasting notes, chocolaty indicates cocoa-derived notes such as cocoa powder, roasted cacao nib, or hints of milk chocolate, often alongside a balance of sweetness and bitterness. It is commonly applied to beverages like coffee, wine, beer, and liqueurs that exhibit chocolate-like aromas, as well as to desserts and confections where chocolate is a dominant or noticeable element. The descriptor may refer to aroma (a chocolaty scent) or to taste (a chocolaty finish). The degree of chocolaty character can vary from subtle to pronounced and is influenced by ingredients (cocoa, vanilla, dairy) and processing methods (roasting, aging).

In other uses, chocolaty can describe color—shades of brown with chocolate-like warmth. The term is informal and more common in consumer writing than in technical flavor science, which tends to use more specific terms such as cocoa, cocoa nib, or milk chocolate. Etymologically, chocolaty derives from chocolate, with the common English suffix -y indicating possession or fullness of a trait. Related terms include chocolatey and cocoa-flavored.

Examples: a chocolaty coffee with cocoa notes; a stout described as chocolaty; a chocolate-tinted sauce with chocolaty richness.