Can chocolate be tempered more than once?

Yes. If you have chocolate left over after a session of molding you can re-temper it. Or if you have chocolate that you improperly tempered and it is streaky or spotty you do not need to discard it. Heat and cool this used chocolate just as you did the first time to bring it into temper but add about 10% new chocolate for best results. This will not work however for chocolate that has been contaminated by dipping things into it. Leftover chocolate used for dipping is best reused in a ganache or a bark.