tinavesic has added a photo to the pool:
tinascookings.blogspot.com/2018/03/pain-au-chocolat.html
Pain au chocolat is a type of a laminated sweet roll. It is made from a rich yeast dough, and filled with dark chocolate. The lamination is the same as with croissants, so if you’ve ever made croissants, you can make pain au chocolat. Laminating the dough isn't difficult, but it is a labour of love, since it does take some time, because the dough has to chilled between folding, so the butter remains firm.
Chocolate batons are incredibly handy and perfect for pastries, as they melt into lush chocolate centres, but if you cannot find chocolate batons, or you do not want to use them, just chop some dark chocolate (or semi-sweet chocolate) into a similar shape, and continue with the process as described. They are amazingly delicious piping hot from the oven, slightly warm, or even cold, if that’s how you like them. Serve them with hot chocolate or strong coffee.
via Dessert Pool http://www.flickr.com/photos/tinavesic/41102932921/in/pool-72296557@N00
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