Share 'Keeping chocolate in temper'

I use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my chocolate in temper at 88 degrees long enough to dip more than a handful of chocolates at a time. How can I keep it in temper longer? I have tried gently reheating the chocolate (back to 88 degrees) on a double boiler and that works well the first time, but the…