What is chocolate pain?
"Pain Au Chocolat" is a French phrase that is reflected in English as "chocolate bread". Simple, popular Parisian breakfast, Au chocolate pain is a role consisting of yeast dough wrapped around dark chocolate. It is also a well -beloved refreshments available in bakeries in France and around the world. This French pastry can be simple, yet time -consuming preparation, with dough composed of milk, flour, yeast and butter with a little sugar and salt. Once ready, rectangles of the dough are wrapped around sticks or pieces of chocolate and baked. The resulting pastry is best served warm, while the chocolate inside is still soft. The popular choice is Au Chocolat, which consists of a yeast dough of a croissant, wrapped around dark chocolate. In some areas of southwest France and French Canada, it is referred to as "Chocolatine." Usually it has a slightly rounded rectangular shape with a light golden brown color and sometimes you can see a small amount of chocolate,that is out of the end.
In addition to being served for breakfast, Au Chocolat pain in France and many other countries, including the US, where some people call it a "chocolate croissant", well -beloved refreshments. Virtually all bakeries and cafes in France sell chocolate pain and are widely available in similar facilities around the world. The methods of preparation can differ slightly from place to place and many enthusiasts have their favorite places to buy chocolate pain.
Most of the recipes for Au chocolate pain is relatively simple; The main two components are yeast dough and quality dark chocolate. However, the preparation of the dough can be a time -consuming process because it needs several periods of rest. Basic ingredients, including flour, yeast, milk, sugar, salt and butter, mix together to form a smooth dough, and then let themselves rise. Then the dough is introduced thin and sloWomen in thirds and then left to rest for at least two hours or overnight. Then the dough rolls again and folds, sometimes with more butter in the middle and left to rest from two hours to a few days.
Once the dough is ready for use, the rest of the preparation is simple. The dough is last introduced, cut into rectangles, wrapped around chocolate and baked. Au chocolat pain is best to eat warm when chocolate inside is soft and thin, and can be served as breakfast, snack or even dessert. If the preparation from zero is too demanding to work, it can also be prepared using a finished dough for a cloud and high quality chocolate with similar results.