A pain au chocolat (, chocolate bread), also called a chocolatine or chocolate croissant in southern France and in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of chocolate in the centre.
Pain au chocolat is made of the same layered dough as a croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.
Read more about Pain Au Chocolat: International Distribution
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“Pain itself can be pleasurable accidentally in so far as it is accompanied by wonder, as in stage-plays; or in so far as it recalls a beloved object to one’s memory, and makes one feel one’s love for the thing, whose absence gives us pain. Consequently, since love is pleasant, both pain and whatever else results from love, in so far as they remind us of our love, are pleasant.”
—Thomas Aquinas (c. 1225–1274)