Pain au chocolat ( pronunciation (help·info)), also called a chocolatine in South-West France and in French Canada, is a French pastry, consisting of a cuboid-shaped piece of yeast-leavened laminated dough similar to puff pastry, containing bits of chocolate throughout the pastry. In France, they are often sold still hot or at least warm from the oven. In the United States they frequently contain a single strip of chocolate and are frequently referred to as a chocolate croissant.

Translated literally as 'chocolate bread', it is fundamentally a croissant variation and is commonly sold alongside croissants in French bakeries and supermarkets. In Iran, they are most often sold in packages at supermarkets and convenience stores, and occasionally made fresh in pastry shops. The packaged variety are most popular amongst schoolchildren as a quick breakfast.

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