Pain au chocolat
|pain au chocolat|
|Alternative name(s)||Chocolate bread, chocolatine|
|Place of origin||France|
|Serving temperature||Hot or warm|
|Main ingredient(s)||Yeast-leavened dough, chocolate|
|Variations||Pain aux raisins|
A 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.
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 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 New Zealand they are commonly referred to as "chocolate croissants" and are sold freshly baked in most bakeries and supermarkets.
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