In America they call them “chocolate crow-sants.” In Most of France they’re called “Pain au Chocolat.” Here in southwest France we call them “chocolatines.” But there’s only one place I’ve seen that makes a DOUBLE chocolatine. A great little bakery in a cute area of Auch. They call it “The Big Choco.” Take your ordinary run-of-the-mill chocolatine and crank it to eleven. Only then will you approach the Big Choco. Otto, a seven-year-old boy, is in choco heaven my friend.
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We’ve exported American servicing sizes too??
The French LOVE small serving sizes, donchoo worry. The Big Choco is an anomaly.
oh, BIG
TROP grand!