Pain au Chocolat

Reviewed by Where The Foodies Go

Pain au chocolat, also known as chocolatine in parts of southern France, is a laminated pastry made from butter-based dough rolled into layers and filled with one or two bars of dark or semi-sweet chocolate. Its origins trace to 19th‑century France, where bakers adapted croissant techniques to include a chocolate insert. A great version is distinguished by a crisp, deep‑golden exterior with clearly separated, flaky layers; the interior should be tender and airy, with the chocolate melted into distinct pockets that contrast against the delicate crumb. Key ingredients are high‑fat butter, flour, yeast, salt, sugar, and quality chocolate. Regional variations abound. In Roma, Triticum Micropanificio has been praised by *So Hungry Italy* for maintaining traditional lamination while sourcing local ingredients. In Paris, Cedric Grolet Opéra (recommended by *Jana Food Porn*) offers a refined take, while Boulangerie Criminel received a positive nod from *Franchino Er Criminale*. In London, Pophams (*Cosa mangiamo oggi?*) and Cédric Grolet London (*Qui si Taffia*) are noted. Milan’s Egalitè (*Giovanni Fois*) and Pan (*Qui si Taffia*) feature Italian variations that may use different chocolate or fillings. Even in New York, Nick and SS Bakery (*Pratt*) adapts the classic. The pastry remains a benchmark of a baker’s skill, with success measured by the integrity of its lamination and balance of butter and chocolate.