Source : Webster's Revised Unabridged Dictionary (1913)

Sterculiaceous \Ster*cu`li*a"ceous\, a. [NL. Sterculia, the
   typical genus, fr. L. Sterculius the deity that presided over
   manuring, from stercus dung. So called because one of the
   original species is fetid.] (Bot.)
   Of or pertaining to a natural order ({Sterculiace[ae]}) of
   polypetalous exogenous plants, mostly tropical. The cacao
   ({Theobroma Cacao}) is the most useful plant of the order.

Theobromine \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}.

Cacao \Ca*ca"o\, n. [Sp., fr. Mex. kakahuatl. Cf. {Cocoa},
   {Chocolate}] (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.

Chocolate \Choc"o*late\, n. [Sp., fr. the Mexican name of the
   cacao. Cf. {Cacao}, {Cocoa}.]
   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}.

Source : WordNet®

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