Thanks for the help, I guess I've just been too impatient, luckily it has been going pretty well. I've had a few close calls though. Currently I'm using a few different callebaut chocolates 811 (54%), origine Ghanna (40%), and Origine Saint Domingue (70%) with a CW 1521 mold. As @Jim D. said my cream to chocolate ratio might be too high, I was using Kirsten Tibballs lemon drop recipe as a base. Would a 66:33 ratio be better to use if I make it right before filling my chocolates (waiting till it's lower than 83 degrees of course)?
Thanks to @Jim D. as well of course.