Pain au chocolat
|This article does not cite any references or sources. (August 2008)|
|Pain au chocolat|
|Alternative names||Chocolate bread|
|Type||Viennoiserie sweet roll|
|Place of origin||France|
|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] ( listen), chocolate bread), also called a chocolatine (IPA: [ʃokolatin]) in the south-west 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.
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 Belgium they are sold in most bakeries and are referred as "pain au chocolat".
In Mexico they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.
In Brazil they are referred to "croissant de chocolate".
In New Zealand they are commonly referred to as "chocolate croissants" and are sold freshly baked in most bakeries and supermarkets.
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