Share 'To temper or not to temper'

Hi everyone,   I'm new to chocolate making so forgive my ignorance on the subject. I'm trying to learn the science behind tempering, beta crystal formation, temperatures, seed chocolate, etc. I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolate since most chocolate is already tempered and as long as you don't exceed…