i am new to raw chocolate but have worked a lot with couverture. The raw chocolate I have been asked to make includes cocoa mass, cocoa butter, agave and coconut oil. Has anyone had any experience of tempering such a blend bearing in mind that 'raw' usually limits your temperature range. i am also unsure how the coconut oil may interfere with the cocoa butter crystallisation. i won't know the exact recipe until I decide whether to accept the job.
Aside from the fact that "raw chocolate" is a 99.99% misleading load of crap, there's a very good chance that both the agave and coconut oil will prevent it from tempering.
I think if you REALLY dig into the source of your cocoa mass and cocoa butter you will find that they are processed at very high temperatures - WAY beyond the threshold acceptable for calling it raw.