Bring a naturally vibrant glow to your chocolate and pastry creations with PCB CREATION Natural Yellow Coloured Cocoa Butter. Specially formulated for professional chocolatiers and pastry chefs, this ready-to-use cocoa butter is ideal for airbrushing or brushing onto chocolate, cakes, moulds, fondant, cookies, cupcakes, gumpaste, and more.

Made with natural pigments derived from turmeric and plants, it provides a bright, warm yellow hue — perfect for bonbons, confectionery designs, and elegant pastry decorations.

Key Features

• Ready-to-use natural yellow coloured cocoa butter for professional use

• Coloured with natural pigments from turmeric and plant extracts

• Suitable for airbrushing, spraying, or brushing onto chocolate and desserts

• Consistent, vivid coverage for bonbons, cakes, fondant, and more

• Product of France

Ingredients
Cocoa Butter, Curcumin (from turmeric), Anthocyanins (from plant cell sap).

Use & Application

• Tempering Required: Proper crystallization ensures shine and stability.

• Melting Instructions:

  • Place the bottle in a 110°F (43°C) water bath for about 15 minutes, or until approximately two-thirds of the cocoa butter has melted.

  • Shake thoroughly to fully melt and mix the remaining core.

• Application Temperature: Use at 86°F (30°C) for best results.

• Application Methods:

  • Airbrush or spray directly onto chocolate moulds and surfaces.

  • Brush onto cakes, fondant, gumpaste, and desserts.

  • Can be diluted with plain cocoa butter or chocolate and applied using a heat gun.

Storage Instructions
Store in a cool, dry place, away from direct light.

Specialized in food decorations, PCB Creation provides professionals in pastry making and restaurant business with a wide variety of decorations -- finished decorations, do-it-yourself decorations, decorations for chocolate truffles and entremets, moulds, fruit and vegetable leathers… all of them intended to facilitate beautiful, trend-forward decoration.

Products in their collections are designed in tandem with recognized professionals from the world of pastry making -- Pierre Hermé, Christophe Michalak, Sébastien Bouillet… and many more.

**********

Summer Shipping: 

At above 34°C, cocoa butter products may start melting, and recrystallize as white streaks or marks on the surface.  This phenomenon is called 'fat bloom'.  While it may not have the perfect appearance, bloomed cocoa butter is safe to eat and use in recipes.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

Click here to choose your cold packaging. (Optional)

**********