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Pain au Chocolat, also called chocolatine in certain regions of France, is a French pastery, consisting of a cuboid-shaped puff pastery containing one or more strips of chocolate. They are often heated before consumption, making the chocolate melt throughout.

Although the phrase translates literally as 'bread with chocolate', it is fundamentally a croissant variation and is commonly sold alongside croissants in French bakeries and supermarkets. Like croissants, they are typically eaten for breakfast.