Pain au chocolat

Pain au chocolat

A pain au chocolat (French pronunciation: [pɛ̃ o ʃokola] ( listen), chocolate bread), also called a chocolatine (IPA: [ʃokolatin]) in southern France (from Occitan chocolatina) and in French Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to puff pastry, with one or two pieces of chocolate in the centre.

Pain au chocolat is made of the same puff pastry variant as that for a standard 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

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, Germany, Belgium, 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 or croissants de chocolate.

In the United States and Canada, they are often referred to as chocolate croissants, although they retain their correct name in French speciality shops.

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