Pain au Chocolat: The Eternal Debate

Chocolatine Wars

Nothing divides France like the pain au chocolat/chocolatine debate. Southwest France says chocolatine; everywhere else says pain au chocolat. The battle rages in bakeries, parliaments, and social media.

"The debate misses the point," sighs Occitan-French baker Marie Castelnau. "Call it what you want—just make it well. My grandmother called it chocolatine. My Parisian customers say pain au chocolat. I write both on the label. Peace through pastry."

Chocolate Choices

Traditional pain au chocolat uses two dark chocolate batons. But modern versions explore: - Single origin chocolates - Ruby chocolate for pink hue - White chocolate variations - Gianduja (chocolate-hazelnut) - Salted caramel centers - Matcha white chocolate fusion

"Chocolate tells stories," explains Ivorian-French chocolatier-baker Adjoua Kouamé. "I use Ivory Coast chocolate in my pain au chocolat—seed to pastry, my country to my craft. Customers taste the connection."