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I checked in etymology dictionary for chocolate

chocolate (n.)

c. 1600, from Mexican Spanish chocolate, from Nahuatl (Aztecan) chocola-tl, “chocolate,” and/or cacahua-tl “chocolate, chocolate bean.” With a-tl “water.” In the first form, the first element might be related to xocalia “to make something bitter or sour” [Karttunen]. Made with cold water by the Aztecs, with hot water by the Conquistadors, and the European forms of the word might have been influenced by Mayan chocol “hot.” Brought to Spain by 1520, from there it spread to the rest of Europe. Originally a drink made by dissolving chocolate in milk or water, it was very popular 17c.

To a Coffee-house, to drink jocolatte, very good [Pepys, “Diary,” Nov. 24, 1664].

As a paste or cake made of ground, roasted, sweetened cacao seeds, 1640s. As “a piece of chocolate candy,” 1880s. As a dark reddish-brown color from 1776. The adjective is from 1723 as “made of or flavored with chocolate;” 1771 as “having the color of chocolate.” Chocolate-chip is from 1940.

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and further down the chocolate page was this

Eskimo (n.)

1580s, from Danish Eskimo or Middle French Esquimaux (plural), both probably from an Algonquian word, such as Abenaki askimo (plural askimoak), Ojibwa ashkimeq, traditionally said to mean literally “eaters of raw meat,” from Proto-Algonquian *ask- “raw” + *-imo “eat.” Research from 1980s in linguistics of the region suggests this derivation, though widely credited there, might be inaccurate or incomplete, and the word might mean “snowshoe-netter.” See also Innuit. Of language, from 1819. As an adjective by 1744...

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chocolate
bean
roasted
With a-tl “water.”
eat
raw
meat