Attention Baker's

I need a chocolate with high melting point to use in the middle of a pastry. I am making butter braids and I would love to put a chocolate in the middle of it rather than a jam. Basically what a butter braid is for those that aren't familiar (I wasn't until a friend told me about it) is that you get a frozen pastry crust, fold it out into 3rd's and spread a mixture of almond paste, sugar and egg white in the middle, then on top of that you typically layer on a jam of some sort. Then you cut the bare sides and braid up the pastry where it looks like a braid and bake. I thought adding a chocolate would be great in the middle rather than a jam, but I don't know of one that has a high enough melting point so it won't run all over the place. Any ideas???? TIA