Aldi · Desserts
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The same laminated dough as a croissant, folded around two batons of chocolate rather than rolled into a crescent. The chocolate is placed rather than mixed, which is what distinguishes a pain au chocolat from a chocolate pastry generally. Two batons sit parallel inside the fold, so a cross section shows them as distinct rather than as a filling that has spread. Baking from frozen suits it. The chocolate stays enclosed on all sides and doesn't run, and the pastry has already been laminated, so what is left is heat. Made in France, six to a pack. Like the croissants in the same range, what arrives is finished dough rather than a finished pastry.
