Pain au chocolat

Description

It is a type of viennoiserie consisting of a cuboid-shaped piece of yeast-leavened laminated dough, with two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. In France, the name of the pain au chocolat varies by region: In the Hauts de France and in Alsace, the words petit pain au chocolat or petit pain are used. In central France, in southern France and in Paris, pain au chocolat is used. In southwestern France, the word chocolatine is used. In many francophone areas in Canada outside of Quebec, croissant au chocolat is used.