Issue tempering cocoa butter

Hello! Having an issue tempering cocoa butter. Wanting to color it to then be able to make colored swirls on the chocolates. Heated in microwave at 30 second intervals on high and tried that 2-3 times but it never turns liquidy like I’ve seen in YouTube videos. Just keeps getting thicker and harder. Not good for being able to easily smear inside the molds. Attached photos of the consistency and the cocoa butter being used. TIA for any tips!