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!