Pain au chocolat

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Pain au chocolat
Pain au chocolat Luc Viatour.jpg
Alternative names
Chocolate bread, chocolatine
Place of origin
Serving temperature
Hot or warm
Main ingredients
Yeast-leavened dough, chocolate
Variations Pain aux raisins
Cookbook:Pain au chocolat  Pain au chocolat

Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔ.kɔ.la] ( ), chocolate bread), also called a chocolatine (IPA: [ʃokolatin]) in the south of France (from Occitan chocolatina) and in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pain au chocolat is made of the same layered dough as a croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

International distribution[edit]

In Iran, they are most often sold in packages at supermarkets and convenience stores, and occasionally made fresh in pastry shops. The packaged variety are most popular amongst schoolchildren as a quick breakfast.

In Tunisia, Algeria, Morocco, Germany, Belgium, Norway, Ireland and the United Kingdom they are sold in most bakeries, supermarkets and cafés.

In Spain they are sold in bakeries and supermarkets as napolitanas.

In Mexico they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.

In the United States, Canada, and Australia they are often referred to as "chocolate croissants".

In New Zealand they are commonly referred to as "chocolate croissants" and are sold freshly baked in most bakeries and supermarkets.

See also[edit]


External links[edit]