I recently moved from the NYC area to Western Mass. As one might expect, the
fine bakery options are much more limited. In order to satisfy our need for
Chocolate Croissants, I've decided to buy croissants and add the chocolate
filling. I know sometimes melted chocolate is good, and I've done this (with
some high end 70% stuff) with fairly good results, but I prefer the filling
that's a bit more like a chocolate paste. A google search turned up nothing.

Does anyone have any hints about how to make a good chocolate croissant
filling with more than just melted chocolate.

Thanks in advance.