I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines once but after baking I realized that the chocolate hadn't melted.
So I want to know what I can do to lower the melting point of the chocolate, just enough so it melts in the oven but not too much that it's liquid at room temperature. I read that you can ruin a chocolates temper by melting it again and waiting for it to solidify but I couldn't find much more information on "untempering" chocolate or reducing the melting point. I was also thinking I could try to melt the chocolate, mix in a small amount of butter, then wait for it to solidify again. Not sure this would work though or if it would ruin the chocolates flavor.
I don't want to use a different type of chocolate so I'm hoping people can provide suggestions.
EDIT 1: The recipe I used the first time I tried this called for the oven to be heated at 400°F. Since they're basically croissants they only need to go in for 15 minutes, that could be the issue. The chocolate wasn't cold before use it was just room temperature. I'm now using a different recipe but it calls for the same amount of time and temperature.
EDIT 2: I'm still wondering if there's any way to lower the melting point of the chocolate a little. I don't want to sacrifice the taste of the chocolate too much but I still want it to be a little softer at room temperature and melt more readily during the quick bake.