No! Once your chocolate is in temper you have dissolved the unstable crystals and you have a predominance of stable beta crystals in your chocolate. As your chocolate cools, it will become thicker as the beta crystals grow and multiply. As it thickens you can warm it again either by heating with the heat gun or microwave, or by adding warm untempered chocolate. The beta crystals in the tempered chocolate will act as a seed to temper the newly added untempered chocolate.
You will find if you have been working for many hours with your tempered chocolate that it seems much thicker at the same temperature than it was before. This is due to the multiplication of stable beta crystals. You will be able at this point to heat it a degree or two higher than the standard working temperature in order to make it thin enough to work, without driving off all the beta crystals. Just be careful that you don't exceed about 34 degrees for dark chocolate, 32 degrees for milk chocolate and about 31 degrees for white chocolate.
You will find if you have been working for many hours with your tempered chocolate that it seems much thicker at the same temperature than it was before. This is due to the multiplication of stable beta crystals. You will be able at this point to heat it a degree or two higher than the standard working temperature in order to make it thin enough to work, without driving off all the beta crystals. Just be careful that you don't exceed about 34 degrees for dark chocolate, 32 degrees for milk chocolate and about 31 degrees for white chocolate.
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