Pain au chocolat
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Pain au chocolat (pronunciation ), also called a chocolatine in South-West France and in Quebec, is a French pastry, consisting of a cuboid-shaped piece of yeast-leavened laminated dough similar to puff pastry, containing strips of chocolate. In France, they are often sold still hot or at least warm from the oven.
Translated literally as 'chocolate bread', it is fundamentally a croissant variation and is commonly sold alongside croissants in French bakeries and supermarkets. They are typically eaten for breakfast or in the afternoon, usually by children coming back from school, so they can wait until dinner.
According to Bernard Clayton in his New Complete Book of Breads, it is "great to place one in the inside pocket of a ski jacket to have warm at the top of the mountain."
[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 the United States, like croissants, they are typically eaten for breakfast and are often heated before consumption, making the chocolate melt throughout.
In Germany they are sold usually in bakeries and supermarkets, but not specially heated for selling.
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