Question: What is a pain au chocolat?
About the article "Croissant", section "Variants".

Candidate passages:
A pain au chocolat (, "chocolate bread"), also called a chocolatine () in the south of France (from Occitan "chocolatina") and in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.
Pain au chocolat is made of the same layered dough as a croissant.
Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. 
The dialect has some vocabulary peculiar to it, such as "péguer" (Occitan "pegar"), "to be sticky" (standard French "poisser"), "chocolatine" (southwest), "pain au chocolat" or flute (a bigger baguette, called pain parisien (parisian bread) in Paris).
Some phrases can mean something different from what they would usually mean in French.
For example, "s'il faut", literally meaning "if it is necessary", actually means "maybe" (which would be rendered in standard French as "peut-être").
This is a calque of Occitan "se cal". 
Structure of meals.
"Le petit déjeuner" (breakfast) is traditionally a quick meal consisting of "tartines" (slices) of French bread with jelly or jam, along with coffee or tea.
Children often drink hot chocolate in bowls or cups along with their breakfasts.
"croissants", "pain aux raisins" or "pain au chocolat" (also named "chocolatine" in the south of France) are mostly included as a weekend treat.
Breakfast of some kind is always served in cafés opening early in the day. 
Pain aux raisins (), is a breakfast food often eaten in France that is directly translated to "raisin bread".
It is also colloquially known as snail bread in Australia.
Pain aux raisins is a member of the pâtisserie "viennoise" family of baked foods.
In France, it is typically a variant of the croissant or "pain au chocolat", made with a leavened butter pastry with raisins added and shaped in a spiral with a "crème pâtissière" filling.
However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry.
It is often consumed for breakfast as a part of a Continental breakfast. 
Viennoiseries (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry.
The dough is often laminated.
"Viennoiseries" are typically eaten at breakfast or as snacks.
Examples include: croissants; Vienna bread and its French equivalent, "pain viennois", often shaped into baguettes; brioche; "pain au chocolat"; "pain au lait"; "pain aux raisins"; "chouquettes"; Danish pastries; "bugnes"; and "chausson aux pommes", the French name for an apple turnover.
The popularity of Viennese-style baked goods in France began with the Viennese Bakery opened by August Zang in 1839.
The first usage of the expression ""pâtisseries viennoises"" appears in a book by French author Alphonse Daudet, "Le Nabab" in 1877.