You can check the temper by dipping in a plastic spoon or utensil. If it sets in 2 minutes it is tempered. If the chocolate has set/hardened you will most likely need to temper it again, unless you can melt it with out raising the temperature above 88.
If it doesn't have a shine or sheen then perhaps it may not have been temperered correctly or it could be the quality of chocolate if you've used it previously- At most you can retemper chocolate only 5 or 6 times.
Thanx so much,
yeah maybe it's the quality of the choc. Unfortunately there is no choc in here that contains %70 cacao butter. I've added caco butter into the choc while I was melting/tempering.
the first ones were very shiny After I've tempered the chocolate, but this morning they had very small dots on them like water marks, which I can't use them for sale 
Could it be because of the caco butter I've added or just the quality of the choc???
thnx again
best
Adding cocoa butter isn't the same as tempering- it's a quicker method to try and stabilize the chocolate. If there are the little dots (bloom) you must have heated it to too high of a temperature.
You could always re-dip the ones you made so that they have a nicer outer layer?
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