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| Alternative names | Chocolatine,chocolate croissant,couque au chocolat,petit pain |
|---|---|
| Type | Viennoiserie |
| Place of origin | France |
| Serving temperature | Hot or cold |
| Main ingredients | Yeast-leaveneddough,chocolate[1] |
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Pain au chocolat (French:[pɛ̃oʃɔkɔla]ⓘ;Occitan:pan amb xocolata,lit. 'chocolate bread'), also known aschocolatine (French:[ʃɔkɔlatin]ⓘ;Occitan:chocolatina) in the south-west part ofFrance and inFrench speaking parts ofCanada,couque au chocolat (Flemish:chocoladekoek) inBelgium, orchocolate croissant in the English-speaking countries, is a type ofViennoiserie consisting of acuboid-shaped piece ofyeast-leavenedlaminated dough, similar in texture to apuff pastry, with one or two pieces ofdark chocolate in the center.[2] The chocolate usually has a slight bite to the texture.
Pain au chocolat is made of the same layered doughs as acroissant. Often sold still hot or warm from theoven, they are commonly sold alongsidecroissants inFrench bakeries andsupermarkets.
InFrance, the name of thepain au chocolat varies by region:
InBelgium, the wordscouque au chocolat are also used.[3]
They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops.
Legend has it thatMarie-Antoinette introduced the croissant to France, but croissants and chocolatines are a relatively modern invention.[5] The wordcroissant, which refers to aviennoiserie shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863.[6] The type of dough, calledviennoiserie was introduced to France in the early 19th century, when August Zang, anAustrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded aViennese bakery in Paris located at 92,rue de Richelieu.[7]
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