xocolata

Xocolata is the Catalan word for chocolate, referring to the edible substance derived from cacao beans. It is used to describe both the raw material and the processed foods that contain cacao, such as chocolate bars, chocolate drinks, and confections. In Catalan-speaking regions, xocolata is an everyday part of the culinary vocabulary and appears in recipes ranging from simple desserts to elaborate pastries.

The term is closely related to other Iberian and European words such as Spanish “chocolate” and Italian “cioccolato,” all ultimately derived from the Nahuatl word *xocolātl*. The adoption of the word spread to Europe with the arrival of cacao in the 16th century, and Catalan, like many languages influenced by trade, incorporated it into its lexicon within a few decades.

In contemporary use, xocolata can signify pure cacao paste, cocoa mass, or chocolate with added milk, sugar, or other ingredients. The Catalan food industry produces a variety of chocolate products, from artisanal dark chocolate to commercial milk chocolate, and chocolate is a staple in local celebrations such as festivals and special occasions.

The cultural significance of xocolata extends to the prominence of chocolate in Catalan gastronomy, evident in popular pastries such as turrón de Xixona and in the large number of chocolate-themed cafés that serve both locals and tourists. Standards for chocolate quality in Catalan shops often align with European regulations, and many producers emphasize fair‑trade sourcing and heritage cacao varieties.