Pain au Chocolat

We use Valrhona chocolate beans cut in half because the quality and flavour is excellent compared to some overly sweet bars that can be bought for commercial pain au chocolat production. I suggest you do as we do in choosing your chocolate when making these and use the chocolate you best like to eat. It melts inside the pastries anyway so a rough line of chopped chocolate pieces is absolutely fine. The couple of times we used made-for-purpose batons for pain au chocolat I was disappointed.