Pain Au Chocolat Tearer Sharer

Pain Au Chocolat Tearer Sharer

This one is a proper showstopper and we are absolutely obsessed with it. Imagine pulling apart buttery, flaky pastry layers filled with pools of melted NOMO chocolate, all golden and sticky from the oven. It's the kind of thing you put in the middle of the table and watch disappear in about two minutes flat. We make this when we want something that looks seriously impressive but comes together faster than anyone expects. Trust us, once you've had a warm tear-and-share pain au chocolat with friends, there's no going back.

Cook: 30 min
Serves 6

Before You Start

  • Baking sheet
  • Mixing bowl
  • Saucepan
  • Angled spatula
  • Small saucepan
  • Pastry brush

Ingredients

  • 2 85g bar NOMO Creamy Choc
  • 1 sheet of plant-based puff pastry
  • 1 tbsp plant-based butter
  • 1 tbsp maple syrup
  • icing sugar
  • fresh berries
  • Good coffee of your choice

Method

1

Prepare the chocolate

  • Heat up one 1.5 inches of water in a saucepan over high heat and place the mixing bowl on top
  • Break the NOMO Creamy Choc into the bowl and stir gradually until melted
  • Turn off the heat and leave to cool for a couple of minutes 
2

Prepare the pastry

  • Unroll the pastry on to the baking sheet
  • Pour ¾’s of the chocolate onto the pastry sheet and use the angled spatula to spread the melted NOMO Creamy Choc evenly across the pastry
3

Roll the Pain Au Chocolat Tearer Sharer

  • Fold the long edge of the chocolate covered pastry into the middle by approx 2 finger widths
  • Repeat with other side
  • Now fold again inwards evenly on either side so the chocolate is completely covered
  • Carefully flip the rolled pastry log over so the smooth bottom is facing upward and set to one side
4

Prepare the glaze

  • Add the plant based butter and maple syrup to a small saucepan, warm over medium heat until melted and nicely incorporated
  • Brush the Pain Au Chocolat Tearer Sharer with the glaze and gently score the top of the pastry evenly to mark out 6 equal pieces

Tips & Variations

  • Use good quality vegan chocolate: The NOMO Creamy Choc is key here because it melts beautifully and has that rich, creamy flavour. Don't be tempted to swap it for cooking chocolate chips as they won't give you the same result.
  • Don't skip the cooling step: We know it's tempting to dive straight in, but giving the melted chocolate a couple of minutes to cool before spreading it means it won't make the pastry go soggy. Worth the wait, promise.
  • Make it your own: Henry loves scattering a few chopped toasted hazelnuts or a pinch of flaky sea salt on top before baking. It takes it from great to absolutely next level.

Why This Works

The trick here is melting the chocolate low and slow so it stays silky and spreadable rather than seizing up. Keeping a little back to drizzle on top at the end means you get that glossy finish that makes it look like it came from an actual French patisserie. Letting it cool just slightly before you serve it means the chocolate firms up enough to hold together when you pull it apart, which makes the whole sharing moment so much more satisfying.