Chocolatine vs. Pain au Chocolat

Attribute	Chocolatine	Pain au Chocolat
Origin	France (specifically in the Southwestern region)	France (originated in Paris)
Name	Chocolatine	Pain au Chocolat
Shape	Square or rectangular	Rectangular
Texture	Flaky and buttery	Flaky and buttery
Size	Smaller	Larger
Chocolate filling	Inside the pastry	Inside the pastry

Origin

Chocolatine and Pain au Chocolat are both popular French pastries that are enjoyed by many around the world. Chocolatine originated in the southwest region of France, particularly in areas like Bordeaux and Toulouse. It is believed to have been created in the 19th century by French bakers. On the other hand, Pain au Chocolat, also known as a chocolate croissant, has its origins in Vienna, Austria. It was brought to France in the early 20th century and has since become a staple in French bakeries.

Ingredients

Chocolatine is made with a laminated dough that is similar to puff pastry. It is typically filled with chocolate and sometimes almond paste. The dough is rolled out thin and then folded over multiple times to create the flaky layers that are characteristic of Chocolatine. On the other hand, Pain au Chocolat is made with a similar laminated dough but is typically filled with chocolate sticks or bars. The dough is rolled out and the chocolate is placed in the center before being rolled up and baked.

Shape

One of the main differences between Chocolatine and Pain au Chocolat is their shape. Chocolatine is typically shaped like a rectangle or oval, with the ends folded over to encase the chocolate filling. This gives it a more compact and uniform appearance. Pain au Chocolat, on the other hand, is shaped like a crescent or half-moon. The dough is rolled up with the chocolate filling inside, creating a distinctive shape that is easily recognizable.

Texture

When it comes to texture, both Chocolatine and Pain au Chocolat are known for their flaky and buttery layers. Chocolatine tends to be slightly denser and more compact due to the way the dough is folded over the filling. This results in a pastry that is rich and satisfying to bite into. Pain au Chocolat, on the other hand, has a lighter and airier texture. The layers of dough are more pronounced, giving it a delicate and crispy exterior.

Flavor

Both Chocolatine and Pain au Chocolat have a rich and indulgent flavor thanks to the chocolate filling. Chocolatine has a slightly sweeter taste due to the addition of almond paste in some variations. The chocolate filling in Chocolatine is typically more spread out, giving each bite a balanced mix of dough and chocolate. Pain au Chocolat, on the other hand, has a more intense chocolate flavor since the chocolate is in the form of sticks or bars. This results in pockets of gooey melted chocolate throughout the pastry.

Serving

Chocolatine and Pain au Chocolat are typically served as a breakfast pastry or snack in France. They are often enjoyed with a cup of coffee or hot chocolate. Chocolatine is sometimes served with a dusting of powdered sugar on top for added sweetness. Pain au Chocolat, on the other hand, is often served plain or with a drizzle of chocolate sauce for extra decadence.

Popularity

Both Chocolatine and Pain au Chocolat are beloved pastries in France and beyond. Chocolatine is more commonly found in the southwest region of France, where it is a local specialty. It has gained popularity in other parts of the country and is sometimes referred to as Pain au Chocolat in those areas. Pain au Chocolat, on the other hand, is widely available in bakeries and cafes throughout France and is a favorite among locals and tourists alike.