Originally Posted by cakestomuch
So should I retemper the chocolate and what is the best way?
I'm not sure if your chocolate will temper again because of the added chocolate chips. Like sarahgale314 said, chocolate chips aren't pure chocolate; they're an amalgamation of chocolate and stabilizers.
When I first started tempering chocolate I did a lot of research first. Tempering chocolate is really just chemistry, the heat changes affect the molecular structure of the chocolate and that causes the nice "snap n sheen" of professional chocolates.
I highly suggest looking at Ghirardelli's tempering page and they have a video too.
I also found these articles really helpful too. Sometimes learning the "why" makes the "how" a lot easier.