A characteristic of untempered chocolate is that it melts more easily. That's generally considered bad--if you pick it up in your hand, your hand gets sticky and the surface of the chocolate gets marred. But it also means that you get stronger flavor more quickly when you put it in your mouth. If you are designing a confection where that is the intent, untempered chocolate is preferable.
For example, for chocolate covered strawberries, tempered chocolate results in a crunchy shell, and upon biting in the immediate effect is a crunch and hard unmelted chocolate chunks with a burst of strawberry flavor from the wet strawberry flesh. As the chocolate warms in your mouth, the chocolate melts and that flavor comes in, and the chocolate lingers if you let it melt slowly. On the hand, if you chew quickly and the berry is cold, you can grind up the chocolate without melting it much and even swallow it before it has melted and released its flavor.
With untempered chocolate, there's less of a crunch when you bite in. The chocolate and strawberry tastes hit immediately and pretty much simultaneously. The chocolate melts away more quickly, making the flavor linger a little less. I prefer that effect taste-wise. On the other hand, the strawberries are messier to handle, as the chocolate melts in your hand, and perhaps on your chin. And the snob appeal is less because you don't get to show off your skill and tempering and some people might assume the lack of tempering was due to lack of skill rather than taste.
If you have never tried it, take a chocolate bar you like and break it in half. Melt and re-cool one half. Then try eating a piece from the original tempered half and a piece of the untempered half. You will experience more immediate flavor from the untempered piece, but it will melt and dissipate sooner, so you get to prolong the enjoyment longer with the tempered piece.
A confident confectioner should understand the difference between those experiences and choose appropriately for the experience intended, rather than always using tempered chocolate based on the snobbery factor.