Hi alenka_m. If you're using chocolate that has been properly stored, then it is already tempered when it comes out of the box. With that said, it is possible to melt the chocolate for use without ever taking it out of temper. Each chocolate has an ideal tempered temperature (usually indicated somewhere on the packaging). Simply melt the chocolate at a temperature no higher than the maximum tempered temperature, and voila. For example, if your chocolates tempered temperature is 95°F, the heat your oven to 100° then turn it off. Place your chocolate in that oven and allow it to melt (that will take some time). Once it melts, it is ready to use, and still in temper. I use a water circulator (the kind used in sous-vide cooking) for working with tempered chocolate. I set the water bath to 95°F, and place the chocolate in a large bowl floating on top of the water. It takes some time to melt, but when it does it is perfectly in temper, and remains in that state due to constant even temperature. This is the easiest way I've found.
