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.
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!