Pain au chocolat

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pain au chocolat" – news · newspapers · books · scholar · JSTOR (June 2017) (Learn how and when to remove this message)

Pain au chocolat

Alternative names	Chocolatine, chocolate croissant, couque au chocolat, petit pain
Type	Viennoiserie sweet roll
Place of origin	France
Serving temperature	Hot or cold
Main ingredients	Yeast-leavened dough, chocolate[1]
Media: Pain au chocolat

Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ^ⓘ; lit. 'bread with chocolate'), also known as chocolatine (French: [ʃɔkɔlatin] ^ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry 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 center. The chocolate usually has a slight bite to the texture.

Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.