If you’ve ever visited a French bakery or lived in France, you may have stumbled upon the ongoing debate about what to call the flaky, buttery pastry with a chocolate filling. Some people in the south of France call it a chocolatine, while others in the rest of the country refer to it as pain au chocolat. But regardless of which side you’re on, there’s no denying that this French pastry is simply delicious.
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Origins of the debate
The exact origins of the pain au chocolat vs chocolatine debate are somewhat mysterious and highly debated among French people. Some believe that the term chocolatine originated in Bordeaux and was influenced by the Occitan language, while others argue that it has roots in the French word for small cakes, petits pains au chocolat. On the other hand, the term pain au chocolat is thought to have originated in the north of France, where it was known as a chocolatine until the mid-20th century when it began to be referred to as a pain au chocolat. Regardless of the historical details, the debate is still going strong today and has become an integral part of French culture. Whether you prefer to call it a pain au chocolat or a chocolatine, there’s no denying that this pastry is a beloved French treat enjoyed by people all over the world.
Pain au Chocolat: The pastry itself
Now, let’s talk about the pastry itself. It is a French pastry made of a flaky, buttery croissant dough wrapped around a stick of dark chocolate. The dough is layered with butter and then folded repeatedly to create the flaky texture. Once the dough has rested and risen, it is cut into rectangular shapes, and a piece of chocolate is placed in the center of each rectangle. The dough is then rolled up around the chocolate and shaped into the classic crescent shape. The pastry is baked until it is golden brown and crispy on the outside, with the melted chocolate on the inside creating a warm, gooey centre.
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The regional divide
The debate over what to call the pastry has a regional divide in France. In the south of France, especially in the Occitanie region, chocolatine is the norm. Meanwhile, in the rest of the country, including Paris, pain au chocolat is the term used. Interestingly, this divide is not just limited to France. In other French-speaking countries like Belgium, Switzerland, and Canada, they also refer to the pastry as pain au chocolat.
Final notes
In conclusion, whether you call it pain au chocolat or chocolatine, one thing is certain – this French pastry is absolutely delicious! The debate over its name is just one of those quirky things that adds to the charm of France and its culture. So, which team are you on?
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