That temperature is find for carbing at, you should have noticed some carbonation by now. Were you sure to mix in the syrup well at the time of bottling?
Except for the hundreds of thousands of posters on here who don't see
any signs, until there beer actually is carbed.
Bellaruche, two weeks is not 3 weeks...
There are no carbonation problems, only patience ones.
The
3 weeks at 70 degrees, that we recommend is the
minimum time it takes for
average gravity beers to carbonate and condition. Higher grav beers take longer. Beers stored
cooler than 70,
take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..
I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled,
it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience." 
Carbing is foolprrof. You ad the right amount of sugar, leave it at the right temp, and it will carb.
If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
