chocolatineとは 意味・読み方・使い方

語源

From French chocolatine, from chocolat (“chocolate”).

発音

• 韻: -iːn

名詞

chocolatine (plural chocolatines)

1. Synonym of pain au chocolat.
   • 1978 June 11, Guy Henle, “Dining Out: The Two Faces of a Brasserie”, in The New York Times‎, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

     As for desserts, which are extra, we chose the chocolatine from the pastry tray. It is great.

     (Can we archive this URL?)

   • 1988 April 22, J.D. Gold, “Restaurant Review: Haute Fishing Camp Cuisine at Saddle Peak”, in Los Angeles Times‎, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 6 August 2026:

     Good things come to those who wait: a wicker basket full of warm, terrific pumpkin muffins, apricot danish, corn rolls, country biscuits, miniature croissants, chocolatines and more, with little jars of jam and a brick of sweet butter on the side.

   • 2003 October 15, Barbara Hansen, Leslie Brenner, “The best of the batch”, in Los Angeles Times‎, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 6 August 2026:

     Rigo grew up just outside of Bordeaux, and his dreamy Boulangerie Bay Bread in San Francisco’s Fillmore neighborhood (its facade is pictured on the cover of the book) is filled with treats from southwest France such as canneles, chocolatines (which is bordelais for pains au chocolat or chocolate croissants) and the tender almond macaroons you find in Saint-Emilion.

   • 2009 October 8, Evan Rail, “Hotel Review: Buddha-Bar in Prague”, in The New York Times‎, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2 July 2015:

     The basket of fresh pastries included some of the best croissants and chocolatines I’ve tasted outside France.

   • 2010 June 9, Judith Woods, “France: Caravans fit for a gipsy king”, in Tony Gallagher, editor, The Daily Telegraph‎, London: Telegraph Media Group, →ISSN, →OCLC, archived from the original on 12 June 2010:

     "She's come! The Croissant Fairy has come!" And so she had, putting the Tooth Fairy to shame with her generous offerings of fresh coffee and chocolatines, pain de campagne and confiture.

   • 2012 September 28, Christine Carroll, Jody Eddy, “What the kitchen staff eat: recipes from the world's top restaurants”, in Alan Rusbridger, editor, The Guardian‎, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 2 October 2015:

     What is the one meal of the week your staff most looks forward to? [Jonny Lake:] Saturday lunch, which normally consists of BLTs, scrambled or fried eggs, and croissants and chocolatines made by our pastry team. Also, the Lab's famous potato salad.

   • 2016 October 25, Alexandra Topping, “Pastry pain: French politician woefully underestimates cost of pain au chocolat”, in Katharine Viner, editor, The Guardian‎, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 27 October 2016:

     The member of France’s rightwing Les Républicains party [Jean-François Copé] later tweeted: “I confess to being very careful about my figure ... so to tell you the truth I haven’t eaten ‘chocolatines’ for a long time!”, alongside a picture of fruit and vegetables.”

     A translation of the tweet, “J'avoue être très soucieux de ma ligne ... Donc pour dire vrai j'ai arrêté les "chocolatines" depuis longtemps !”

   • 2017 February 8, Johnny Oleksinski, “Modern French-inspired McDonald’s arrives in New York”, in New York Post‎, New York, N.Y.: News Corp, →ISSN, →OCLC, archived from the original on 9 February 2017:

     The restaurant is the first of its kind in the US, and features several new foods with a Parisian twist: croissants, chocolatines and raspberry pastries.

   • 2020 November 5, Courtney Traub, “The Best Places for Pastries and Sweets in Bordeaux”, in TripSavvy‎, New York, N.Y.: Dotdash, archived from the original on 25 November 2020:

     Whether you're craving a tangy lemon tart topped with airy meringue, buttery chocolatine (the local word for pain au chocolat), macarons in creative and tempting flavors, or chewy local treats called canelés, these shops hit the spot.

   • 2025 September 28, Amber Dalton, “The 15 best bakeries in London”, in Chris Evans, editor, The Daily Telegraph‎, London: Telegraph Media Group, →ISSN, →OCLC, archived from the original on 28 September 2025:

     While locals load up on sourdough loaves and chocolatines, others make the pilgrimage for a single treat – perhaps an apricot marzipan sun bun or a porchetta honey butter swirl.

2. (rare) This term needs a definition. Please help out and add a definition, then remove the text {{rfdef}}.
   • 1962, Ph[iléas] Gilbert et al., translated by Joseph Faulkner, “[Frosted Petits Fours] Mochatines and Chocolatines”, in Bart Winer, editor, The Art of French Cooking […], revised edition, New York, N.Y.: Golden Press, →OCLC, page 727:

     Roll the Mochatines in granulated sugar and the Chocolatines in finely chopped, grilled almonds or in granulated chocolate.

   • 1972, “[French gâteaux and pastries] Chocolatines”, in Anne Willan, editor, Grand Diplôme Cooking Course, volume 14, [Danbury, Conn.]: Danbury Press, →OCLC, pages 100–101:

     Carefully peel squares off paper and press them around sides of chocolatines. […] Chocolatines are decorated with rosettes of chocolate-flavored butter cream frosting

   • 1983 July 10, Jeanne Clare Feron, “Careful Shopper”, in The New York Times‎, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

     The just desserts for the tired shopper or weekend hostess include chocolate-covered, or marbled, cheesecake; chocolatines (a concoction of meringue, coffee buttercream and ganache edged with ground almonds); or, for 50 cents, giant cookies and Sarah Bernhardts.

     (Can we archive this URL?)

   • 1988 November 13, M. H. Reed, “‘Clean Eating’ for the Holidays”, in The New York Times‎, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

     Individual pastries make a thoughtful dessert, if one can bear to choose among, say, white chocolate mousse tarts ($2 each), hazelnut dacquoise and Chocolatine (both $1.50 each) with its meringue base and solid chocolate cap.

     (Can we archive this URL?)

   • 1996 [1989], Lesley Mackley, Carole Handslip, “Chocolatines”, in The Chocolate Book, London: Bedford Editions, →ISBN, page 92:

     Genoise Cake: 3 tablespoons unsalted butter or margarine / 3 eggs / 1/3 cup sugar / 3/4 cup all-purpose flour, sifted

アナグラム

• neo-Catholic