No pain in Pain au Chocolat

There are two irresistible temptations that I just can't refuse.



Hot baked bread is the first and



to no surprise chocolate is the second.



But when you combine these two taste sensations together...... it's a taste bud explosion that calls my name.
Which I eagerly comply without hesitation.


Pain au Chocolat
(French pronunciation)
Chocolate Bread
(English translation)

I created a shortcut to achieving this chocolate delight.
So, here is my easy recipe that will be a delightful treat for anyone's special
Valentine.


What you'll need is a can (any size), labeled removed, washed/dried and generously greased.

Rhodes frozen Texas rolls.
One package of your favorite chocolate chips.



Here's the method:
Defrost rolls just until thawed, but not rising.
Layer dough balls in the bottom of the can alternating with a layer of chocolate chips, repeating until you've reached half way from the top. This will allow room for the dough to rise to the top without spilling over.
Cover and set aside to rise, then pop in the oven bake until golden brown.
The smell is intoxicating.

To enhance the flavor try a drizzle of Nutella over the chips or across the top when the bread is cool

Now it's time to decorate.



A print of french love letters made for a festive bread wrap. I made up a few styles of tags. This tag has the (dictionary) definition of love with a #14 Happy Valentines Day medallion.
Compliments of my friend Catherine at Sugar Baby .
Her shop is filled with beauty and charm...just like her.

I used a variegated red and cream colored cotton twine ( from my shop) it is much thicker than traditional bakers twine.
Which worked out ideally for this bread.



The second version is a vintage hang tag that completes this Valentine.