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# HI everyone, 

I've been having some trouble with coloured cocoa butter adhearing to the chocolates. I am tempering the cocoa butter to ~ 31 degrees b
- URL: https://thechocolatelife.com/hi-everyone-ive-been-having-some-trouble-with-coloured-cocoa-butter-adhearing-to-the-chocolates-i-am-tempering-the-cocoa-butter-to-31-degrees-before-a/
- Published: 2020-02-11T04:19:51.000Z
- Updated: 2021-01-10T19:26:49.000Z
- Author: The Archivist
- Tags: Ask TCL

HI everyone,

I’ve been having some trouble with coloured cocoa butter adhearing to the chocolates. I am tempering the cocoa butter to \~ 31 degrees before airbrushing into the moulds. This particular ccb I have had for a while now and I’m wondering if it’s possible that it’s getting old and if that can even be a factor..? I’ve also found with these pre-coloured cocoa butters that as they are running low, the colour concentrates and I need to thin it out with new cocoa butter.

Any advice on this would be very helpful!

![](https://thechocolatelife.com/content/images/wordpress/2021/01/rmiTlltI2Uea9xA9Mms6Ig)

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Archived Comments

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Comment by: Francois Royal

Posted on: Mar 28, 2020

Tips:  
vibrate your mold very well  
place it for 15C 30 min minimum

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Comment by: thechocolatelady

Posted on: Feb 26, 2020

I am either just warming it to that temperature or if it goes above then I am tempering it. Think I may have figured out the issue though, I was airbushing outside to avoid breathing it in and for the 30 seconds or so that I am brushing the moulds, it was enough for the mould to condensate from the temp difference thus the cocoa butter sticking to the mould!

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Comment by: potomacchocolate

Posted on: Feb 20, 2020

How are you tempering the cocoa butter? Just warming it to 31C? Or are you melting and then cooling?