Hi Roger! If you're using a machine to melt and temper your chocolate, we'd recommend following the instructions that came with it. Often times, once the chocolate is melted the machine will beep and tell you if it needs seed or not, so it'll be best to follow the directions. Once you have the chocolate melted and tempered, as long as you keep the chocolate within that working temperature zone, you'll be able to keep dipping without having to re-temper. You can keep chocolate at a consistent temperature for extended periods as long as it's not too hot, which will burn the chocolate. We hope this helps and happy baking! 

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