At what temperature can colored cocoa butter be used without needing to be tempered?

Colored cocoa butter can be used without needing to be tempered at a temperature of 90°F. This specific temperature is crucial because it allows the cocoa butter to remain in a liquid state, which makes it ideal for applications such as decorating chocolates or creating molds without the need for the tempering process that regular chocolate requires.

Tempering chocolate involves carefully heating and cooling it to stabilize the cocoa butter crystals, which is not necessary for colored cocoa butter at this temperature. At 90°F, the cocoa butter maintains its flow properties, allowing for precise application and design work in confectionery tasks. Using colored cocoa butter at the right temperature ensures that it adheres properly to chocolate and maintains its vibrant color and sheen when cooled.