Well, I've tried to temper raw chocolate at 115 F today and I don't think it worked. In about an hour or so after I took the ready bar out of the fridge, it became soft, leathery and certainly wouldn't snap. It melts between fingers almost straight away.
Maybe it's the recipe that I need to change? Having said that, this is the exact same recipe that one raw chocolate company uses and their chocolate is pretty good.
You should not need to add more cacao butter than that. Have you already tried to do the same recipe without tempering? Does it end with the same leathery texture? Is the molten mixture fluid or quite thick?
From what I can see either you didn’t temper it properly (not stiring enough, wrong temperatures…) either the moisture in agave syrup is upsetting the balance somehow (the quantity, but also the order in which you put it might be critical).
The raw cacao that I have tasted here is more like a hard ganache in texture, its no wonder you need to use so much cocoa butter with the water content of he agave syrup. It sounds super fattening (55% ccb + the ccb from the powder up to 22%. If the chocolate (can it legally be called chocolate since it is made with agave?) is mixed well - like a ganache it could be tabled like ganache before being cooled. But this is still not really tempering.