1. In a large pot, put 2 cups of water on high heat until water comes to a boil. Turn down heat to medium.
2. With a large knife, finely chop block or bars into small pieces. Measure out 25% of chocolate and place aside for seeding.
3. Put 75% of chopped chocolate pieces or wafers into metal bowl and place over hot water. Bottom of metal bowl should not touch the hot water creating a double boiler.
4. Stir chocolate while melting to ensure even heating and try to avoid air bubbles.  Place electric thermometer into the chocolate, checking the temperature frequently until melted chocolate is between 110–115F(45-47C).
5. Add the remaining 25% of finely chopped chocolate or wafers to warm the mass of chocolate in the bowl, stirring the new chocolate in until it cools down to desired temperature of 88-91F (31-32C).
6. Temper check: place 1/2 tsp of chocolate on parchment paper, let dry on paper. If it is in temper, the bottom side should be smooth and shiny.
7. Keep chocolate at a temperature of 89F (31C). It will need to be continuously mixed and kept at this temperature.

Zazubean Cinnamon Chocolate Hearts:
1. Using a scale, measure 256 grams of tempered chocolate in a bowl.
2. Place 1/2 tsp of ground cinnamon into the bowl of chocolate, using a plastic spatula to mix the cinnamon evenly into the chocolate.
3. Pour 32 grams of chocolate into each heart mold, agitate the molds so that the chocolate fills the mold completely until you have a smooth and even surface.
4. Place the molds in fridge for 20-30 minutes.
5. Once chocolate is completely set, turn the mold upside down releasing the solid heart chocolates onto a tray.
6. With red foil paper, wrap the chocolates and use a dry cloth to smooth out the foil on the front side of the chocolate to take on a nice shape of the heart.
7. Give your chocolate heart to someone special.