More literal translations:
* Chocolate bread: This is the most straightforward translation, but it doesn't capture the specific shape and structure of the pastry.
* Chocolate pastry: This is a more general term that could describe many different kinds of pastries.
More descriptive alternatives:
* Chocolate croissant: This is a common way to refer to pain au chocolat in English, as it accurately describes the flaky, crescent-shaped pastry with chocolate filling.
* French chocolate pastry: This emphasizes the French origin of the pastry and the chocolate filling.
Other options:
* Chocolatine: This is the name used for pain au chocolat in some regions of France. It is less commonly used in English.
* Pain au lait with chocolate: This is a more detailed description that highlights the milk in the dough and the chocolate filling.
Ultimately, the best synonym depends on the specific context and the level of formality you want to achieve.