Pain au chocolat
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| Origin | |
|---|---|
| Alternative name(s) | chocolat du pain, Chocolate bread, chocolatine |
| Place of origin | France |
| Details | |
| Type | Viennoiserie sweet roll |
| Serving temperature | Hot or warm |
| Main ingredient(s) | Yeast-leavened dough, chocolate |
| Variations | Pain aux raisins |
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This article does not cite any references or sources. (August 2008) |
A pain au chocolat (French pronunciation: [pɛ̃ o ʃɔ.kɔ.la] (
listen), chocolate bread), also called a chocolatine or chocolate croissant (IPA: [ʃokolatin]) in southwestern France 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 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, 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, known by the name chocolatín.
In the United States, Canada and Australia, they are often referred to as chocolate croissants.
In Turkey, they are known as chocolate croissants as well and sold in packages at supermarkets or fresh in some bakeries.
In New Zealand, they are known as chocolate danish in some supermarkets, although they have no origin in Danish cuisine.
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