Hi Janet, you may not want to use the leftover chocolate for tempering again, especially if you've been dipping things into it, in which case the chocolate may be "contaminated" with cookie crumbs or other treats. However, you can save it and chop it up for other baking purposes. It tends to get stuck if you pour it into a bowl or other vessel, so consider pouring it out into cup cake papers or flat on parchment paper, allow to cool, and then store in a plastic bag in your fridge. 

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