Every chocolate is a little different so do a little research into what your chocolate really wants in temperature. Off the top of my head I know our 55% we hit 112 for melt, then down to 87 with seed, then working temps are about 90 and we notch up to about 92 as the day moves on (to prevent or keep at bay over temper.)
Know what temps you need to be at, know how long you need to be there, run tests.
One of the best learning experiences we'll do with a new chocolate is to take a little swipe of chocolate on parchment paper every few minutes while the chocolate is on its way down from 90' monitoring the degree and time and you'll see how each sample is different. No temper, no temper, some temper, more temper, temper, temper, temper.. Then next time you work your chocolate you can fine tune.
Keep trying, you'll figure it out. Just remember to be watchful, research, record, and repeat.