Introduction

This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry. Filled with rich dark chocolate and a hint of fruity jam or raisins, it’s perfect for sharing at breakfast or as an indulgent snack. Easy to make and fun to eat, it’s sure to be a crowd-pleaser.

Pain au Chocolat Tear-and-Share Loaf with Raspberry Jam and Melted Chocolate 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 hanging over the edges. Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 2: Open the Jus-Rol™ Pains Au Chocolat Dough pack. Twist the can to release the dough, then lay it out on a work surface. Separate each perforated piece and cut each piece in half to create 12 squares.
Step 3: Place a strip of chopped dark chocolate on each square. Add ½ teaspoon of raspberry jam, marmalade, or a few raisins to each piece, or leave them plain if you prefer. Roll up each square like a sausage roll, enclosing the filling.
Step 4: Arrange the rolled pastries upright in the prepared loaf tin, spacing them evenly to allow for expansion. Bake in the preheated oven for 25-30 minutes until golden brown and risen.
Step 5: While the pastries bake, melt some additional dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
Step 6: Remove the loaf from the oven and let it cool in the tin for 10 minutes. Use the parchment to lift the loaf out and transfer it to a serving plate. Drizzle the melted chocolate over the top and sprinkle lightly with icing sugar.
Step 7: Serve warm or at room temperature with fresh raspberries, or enjoy on its own with a mug of hot chocolate.

Tips & Variations

Try swapping the dark chocolate for milk or white chocolate for a different flavor.
Add chopped nuts inside the rolls for extra texture and crunch.
Use apricot jam or cranberry sauce instead of raspberry jam for a seasonal twist.
Make sure to space the rolls well in the tin to avoid them sticking too much when baked.

Storage

Store any leftover pastry in an airtight container at room temperature and consume within 1 day for the best freshness. Reheat gently in a warm oven for a few minutes before serving to restore crispness and warmth. This loaf is best enjoyed fresh and does not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dough instead of Jus-Rol™ Pains Au Chocolat Dough?

Yes, puff pastry works well as a substitute, but the texture and rise may differ slightly from the original. Ensure the dough is cut into similar-sized squares for even baking.

Can I prepare this loaf ahead of time?

You can assemble the rolls and keep them covered in the refrigerator for up to 4 hours before baking. Bring them back to room temperature before baking to help them rise properly.

Pain au Chocolat Tear-and-Share Loaf with Raspberry Jam and Melted Chocolate Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

A delightful tear-and-share loaf made with Jus-Rol™ Pains Au Chocolat Dough filled with dark chocolate and a hint of raspberry jam or marmalade. Perfectly golden and fluffy, this pull-apart pastry is drizzled with melted chocolate and dusted with icing sugar, served warm with fresh raspberries. An easy-to-make, indulgent treat ideal for sharing at breakfast or as a sweet snack.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: Serves 6-8 1x
Category: Dessert, Snack, Breakfast
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

Topping and Serving

Icing sugar, for sprinkling
Fresh raspberries, to serve

Instructions

Prepare the loaf tin and oven: Line a loaf tin (approx 900g volume) with a strip of baking parchment hanging over the sides. Preheat the oven to 200°C (180°C fan)/Gas mark 6.
Prepare the dough pieces: Open the Jus-Rol™ Pains Au Chocolat Dough can and twist to remove the dough. Unravel on a clean work surface and separate the perforated pieces. Cut each piece in half down the middle to yield 12 squares.
Fill the dough squares: Place a strip of chopped dark chocolate on each square. Add ½ teaspoon of raspberry jam, marmalade, or a few raisins, or leave plain if preferred. Wrap the dough around the filling like a sausage roll, sealing it carefully.
Arrange in the tin: Place each filled roll upright in the prepared loaf tin with the chocolate side exposed at the top. Space the rolls evenly to allow expansion during baking.
Bake the loaf: Bake in the preheated oven for 25-30 minutes until the rolls are golden brown and have risen well.
Melt the chocolate: While baking, melt extra dark chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave until smooth.
Cool and remove from the tin: Once baked, allow the loaf to cool in the tin for 10 minutes. Use the overhanging parchment to lift it out onto a serving plate.
Finish and serve: Drizzle the melted chocolate over the top of the loaf and sprinkle with icing sugar if desired. Serve warm or at room temperature with fresh raspberries or enjoy on its own with a mug of hot chocolate. Best eaten the same day for optimal freshness.

Notes

Ensure the rolls have enough space in the tin to expand and avoid sticking together.
Use good quality dark chocolate for a rich flavor.
Jam, marmalade, or raisins can be swapped or omitted to suit taste preferences.
For a crispier crust, you may brush the tops with a little egg wash before baking.
Store any leftovers covered at room temperature and consume within a day to keep freshness.

Keywords: Pain au chocolat, tear and share, pastry loaf, chocolate pastry, breakfast treat, sweet snack, raspberry jam, dark chocolate, Jus-Rol dough