Is chocolate still "tempered" even after it has cooled since bringing it up to working temperature?
The point of tempering chocolate is heating it before it "breaks" - thus tempered chocolate has that "snap" to it you always want to keep intact.
If you've done your tempering (understand melting) correctly there is nothing to worry about. Work the chocolate as long as you can - meaning as long as its pliability caters to your needs. Once that train has passed you need to re-temper the chocolate (here is where, again you can loose the "snapping" properties).
Hope that helps :)