Arrangements Cakes

Return bowl to simmering water and carefully heat to between 88 and 90 degrees; do not let chocolate overheat. To test if chocolate is tempered, dip a knife into chocolate and transfer to a refrigerator for 60 seconds. Chocolate should be set and have a nice shine; if not, repeat process until chocolate is set and has a nice shine.

Place a large heatproof bowl over a saucepan of simmering water. Add 2/3 of the chopped chocolate to the bowl. Stir occasionally, using a rubber spatula, until chocolate is melted and reaches 100 degrees on an instant-read thermometer. Carefully remove bowl from saucepan and stir in remaining chocolate. Continue stirring chocolate until it has cooled to between 83 and 84 degrees. As chocolate begins to cool it will crystallize and harden around the edges of the bowl; stir crystallized chocolate into melted chocolate.