Introduction

This Pain au Chocolat tear-and-share loaf is an irresistible treat that’s perfect for sharing with friends and family. Made with flaky Jus-Rol™ Pains Au Chocolat dough filled with rich dark chocolate and a hint of fruity jam, it’s easy to prepare and wonderfully delicious. Enjoy it warm with a cup of hot chocolate for a cozy indulgence.

Pain au Chocolat Tear-and-Share Loaf with Raspberry and Dark Chocolate Filling Recipe - Recipe Image

Ingredients

275g pack Jus-Rol™ Pains Au Chocolat Dough
6 tsp raspberry jam, marmalade, or raisins
25g dark chocolate, chopped
Icing sugar and raspberries to serve

Instructions

Step 1: Line a loaf tin (about 900g volume) with a strip of baking parchment leaving enough overhang for easy removal. Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 2: Open the Jus-Rol™ Pains Au Chocolat Dough pack by twisting the can and carefully remove the dough. Unravel it on a clean surface and separate the perforated pieces. Cut each piece in half down the middle to create 12 squares.
Step 3: Place a few pieces of chopped chocolate on each square and add ½ teaspoon of raspberry jam, marmalade, or a few raisins if you like. Wrap the dough around the filling like a small sausage roll to seal in the flavors.
Step 4: Arrange the stuffed chocolate rolls vertically in the prepared tin with the chocolate ends facing up. Leave space between them so they can rise evenly during baking.
Step 5: Bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
Step 6: While baking, melt the remaining chocolate in a bowl over simmering water or in short bursts in the microwave until smooth.
Step 7: When done, allow the pastries to cool for 10 minutes in the tin, then lift out using the parchment. Transfer to a serving plate, drizzle with the melted chocolate, and dust with icing sugar if you like. Serve warm or at room temperature with fresh raspberries or alone with hot chocolate.

Tips & Variations

For an extra indulgent touch, try adding a pinch of cinnamon or a few chopped nuts inside the dough before baking.
If you prefer, swap the dark chocolate for milk or white chocolate to suit your taste.
You can leave out the jam or raisins for a classic chocolate-only version.
Make sure to space the rolls well in the tin so they rise properly and become beautifully fluffy.

Storage

This pain au chocolat tear-and-share loaf is best enjoyed the same day it’s baked to enjoy its crispness and fresh flavor. If you need to store leftovers, keep them in an airtight container at room temperature for up to 1 day. Reheat gently in a warm oven for a few minutes before serving to refresh the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the tear-and-share loaf before baking?

Yes, you can prepare the rolls and freeze them unbaked in the loaf tin, covered tightly with cling film and foil. When ready to bake, allow them to thaw thoroughly, then bake as directed. This makes for a handy make-ahead treat.

Can I use regular puff pastry instead of Jus-Rol™ Pains Au Chocolat dough?

While regular puff pastry can work, the Jus-Rol™ Pains Au Chocolat dough is specifically designed for this pastry style and includes perforations and a chocolate filling style that makes assembly easier and more authentic. Using plain puff pastry may require additional chocolate and extra care when sealing the dough.

Pain au Chocolat Tear-and-Share Loaf with Raspberry and Dark Chocolate Filling Recipe

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4.8 from 53 reviews

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, made easy with Jus-Rol™ Pains Au Chocolat Dough. Filled with dark chocolate and your choice of raspberry jam, marmalade, or raisins, these little chocolate rolls are wrapped in flaky pastry and baked to golden perfection. Served warm with a drizzle of melted chocolate and a sprinkle of icing sugar, this shareable loaf is perfect for breakfast or an indulgent snack alongside fresh raspberries and a hot chocolate.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 individual chocolate rolls 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

Pastry and Filling

275g pack Jus-Rol™ Pains Au Chocolat Dough
6 tsp raspberry jam, marmalade, or raisins
25g dark chocolate, chopped

To Serve

Icing sugar, for sprinkling
Fresh raspberries
Melted dark chocolate (from additional chocolate or reserved chopped chocolate)

Instructions

Prepare the loaf tin and oven: Line a loaf tin (approximate volume 900g) with a strip of baking parchment, allowing the edges to overhang for easy removal. Preheat the oven to 200°C (180°C fan)/gas mark 6.
Prepare the dough pieces: Open the Jus-Rol™ Pains Au Chocolat Dough pack. Twist the can to remove the dough and carefully unravel it onto a work surface. Separate the perforated squares and cut each in half lengthwise to yield 12 smaller squares.
Fill the dough squares: Place a strip of dark chocolate on each square. Add about ½ teaspoon of raspberry jam, marmalade, or a small amount of raisins on top of the chocolate. For a plain version, omit the jam or raisins. Wrap each filling carefully with the dough, rolling it like a small sausage roll to encase the filling completely.
Arrange rolls in tin: Place the wrapped chocolate rolls vertically in the lined loaf tin, exposing the chocolate at the top. Space them evenly so they have room to expand as they bake.
Bake: Bake the rolls in the preheated oven for 25–30 minutes, or until the pastry is golden brown and well risen.
Cool slightly and remove: After baking, leave the rolls in the tin for 10 minutes to cool slightly. Use the parchment overhang to lift the loaf out of the tin and place on a serving plate.
Melt chocolate for drizzling: Melt additional dark chocolate in a heatproof bowl set over simmering water or melt in short bursts in the microwave, stirring between intervals until smooth.
Finish and serve: Drizzle the melted chocolate over the loaf and sprinkle with icing sugar if desired. Serve warm or at room temperature accompanied by fresh raspberries, or enjoy simply with a cup of hot chocolate. Best eaten the same day for optimal freshness.

Notes

Ensure to leave enough space between the rolls in the loaf tin to allow expansion during baking.
If you prefer, substitute dark chocolate with milk or white chocolate according to taste.
You can omit the jam or raisins for a simpler version focusing on chocolate only.
This recipe works well as a breakfast treat or an afternoon indulgence with tea or hot chocolate.
Best served fresh the same day, as the pastry can lose its texture if stored too long.

Keywords: Pain au chocolat, tear-and-share, chocolate pastry, Jus-Rol, breakfast loaf, chocolate rolls, jam, snack, French pastry