Pain au chocolat

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Pain au chocolat ( pronunciation (help·info)), also called a chocolatine in South-West France and in French Canada, is a French pastry, consisting of a cuboid-shaped piece of yeast-leavened laminated dough similar to puff pastry, containing bits of chocolate throughout the pastry. In France, they are often sold still hot or at least warm from the oven. In the United States they frequently contain a single strip of chocolate and are frequently referred to as a chocolate croissant.

Translated literally as 'chocolate bread', it is fundamentally a croissant variation and is commonly sold alongside croissants in French bakeries and supermarkets.

[edit] Outside France

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 Germany, Belgium, Ireland and the United Kingdom they are sold in most bakeries and supermarkets.

In Spain they are sold in bakeries as napolitana.

In the United States, they are sold in bakeries, supermarkets, and convenience stores. They are often called chocolate croissants although they also retain their French name in some stores, especially those that sell regular croissants filled with chocolate as chocolate croissants.

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