Pain au chocolat

We understand the growing demand for healthier, high-quality pastries that also respect the planet. Our innovative solutions can help you craft the perfect pain au chocolate while meeting consumer expectations.

A great pain au chocolat starts with the right ingredients. We offer:

• Plant-based alternatives: Mimetic, our specialty fat, provides a dairy-free alternative to butter, maintaining the flaky, buttery texture essential for laminated dough like that of pain au chocolat. Sunset Glaze provides a plant-based egg wash alternative with outstanding shine and colour.
  
• Premium and more sustainable chocolate: Belcolade Cacao-Trace certified Belgian chocolate guarantees a rich, authentic flavour, thanks to expert fermentation, while also supporting cocoa farmers and sustainability efforts.

Perfecting the taste and mouthfeel of pain au chocolat always requires expert solutions:

• For unfermented frozen dough: Kimo Croissant Improvers ensure consistent quality in laminated pastries.
• Sourdough and other solutions based on fermentation: Sapore & O-Tentic are our fermentation-based solutions that enhance the depth of flavour and improve the texture of your baked goods.
• Delicious, bake-stable chocolate fillings: Carat Fat-based filling, available in multiple flavours and formats. For a multi-purpose, bake-stable or easy-to-inject filling. Carat delivers reliability and indulgence.

At Puratos, we pride ourselves on having the expertise and solutions to support every type of production, from artisan bakeries to large-scale industrial operations.

The story of pain au chocolat traces back to France, where this delicious pastry has its roots. The name "pain au chocolat" translates to "chocolate bread" in English.

Its creation is linked to the introduction of chocolate in Europe, which became popular in the 17th century. However, the specific pastry we know today likely emerged in the 19th century. It was introduced by an Austrian baker named August Zang, who also popularised the croissant in France. He began experimenting with chocolate fillings inside the buttery, laminated dough.

Pain au chocolat and Danish pastries might look similar, but they have distinct differences. Pain au chocolat originates from France and uses laminated dough filled specifically with batons of dark chocolate. It is rectangular and is often enjoyed at breakfast or as a snack. On the other hand, Danish pastries come from Denmark and feature a variety of fillings like fruit, cream cheese, or custard. They can be shaped in many ways and are enjoyed during breakfast, brunch, or as a dessert. Both are delicious, but they offer unique experiences with their different origins, doughs, and fillings.