Share 'General Tempering Question'

What is going on with my temper? When my dark chocolate sets up, it has great snap and is shiny yet I have swirls on chocolate as if I heated the chocolate too high and it's the cacao butter separating. I didn't let the temperer get above 112. I also get some spots that look like a popped bubble. It doesn't appear to be bloomed. It will not degrade or turn gray over the ext few weeks but it's not…