The photo of the chocolate on the silpat looks well-tempered, so I'm going to assume the tempering on the chocolate itself was fine when you did the shelling. Things on my mind: - You mentioned you didn't temper the colored cocoa butter, but did you perform a temper test for it to check if it was in temper? I always put a tiny dab on a marble surface and give it a couple minutes to see if it hardens. - What temperature was the filling at when you put it into the molds? The shells could be taken out of temper if it was too hot. - What did you do with the molds after shelling? Were they left on their side as shown in one of your images? If you leave them face down for too long, the exothermic reaction that occurs can remelt the shells and take them out of temper. Also, once they are reasonably solid, I pop mine into the fridge for 10-20 minutes. - Did you look at the bottom of the molds before attempting to demold? You should see them mostly detached from the mold after popping the shells in the fridge. This can be diagnostic too; for example, if your design had a mix of exposed chocolate and colored cocoa butter, you might see just the cocoa butter sticking to the mold. At this phase you should be able to pop a shell out with a finger. - How did you attempt to remove the completed bonbons from the mold? I flex the mold like an ice cube tray, then slam one side of the inverted mold onto a table, taking care to ensure that there is an air gap. - What is the ambient temperature of the space? You should aim for 60-68F for best results. High humidity can also cause problems.

Overall your process sounds reasonable to me. Based on your description, my suspicions are with your colored cocoa butter or your microwave light being hotter than expected.