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.
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—Ralph Waldo Emerson (1803–1882)