More chocolatine or pain au chocolat?
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(The answer on the origin of the word chocolatine / pain au chocolat:
“I regularly researched everything related to bread.
The baguette was brought to France by a certain Zang August, in the middle of the 19th century.
He also brought the crescent, which commemorates a victory of the Austrians over the Turks in 1683.
A chocolate version, 'Schokoladeen croissant', was also sold,” he explains to a media outlet.
And the chocolate in all this?
“Between the Austrian accent which pronounces 'd' like 't' and ours, the Parisians called the pastry 'chocolatine'.”
For many years, all of France was talking about “chocolatine”… until pastry chefs adopted the recipe and replaced the brioche dough with puff pastry.
“The bakers who sold this pastries renamed it pain au chocolat so that a link was made with their profession.
They also decided to rename it that way because it was eaten as a snack and at that time, people ate bread with a piece of chocolate,” says baker Jean Lapoujade.
While France decides to widely adopt this new name, only the inhabitants of the South-West will continue to use the word “chocolatine”.
And, even today, “we do not know how to explain why the chocolatine remained in the region”, recognizes Jean Lapoujade.)
📍France
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