| content |
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. (August 2008) |
Pain au chocolat (pronunciation ), 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 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.
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.
 |
This food-and-drink-related article is a stub. You can help Wikipedia by expanding it. |
