Bring vibrant creativity to your chocolate and pastry creations with PCB CREATION Green Coloured Cocoa Butter. Specially formulated for professional use, this ready-to-use coloured cocoa butter is ideal for airbrushing or brushing directly onto chocolate, cakes, moulds, fondant, cookies, cupcakes, gumpaste, plated desserts, and more.

Perfect for designing distinctive chocolate bonbons, confectionery pieces, and decorative accents, PCB cocoa butter ensures consistent, high-quality colouring with every application.

Key Features

• Ready-to-use coloured cocoa butter for professional pastry and chocolate work

• Can be airbrushed, sprayed, or brushed onto surfaces

• Consistent, vibrant green colour for striking decorative effects

• Suitable for chocolate moulds, cakes, cookies, fondant, and more

• Product of France

Ingredients
Cocoa Butter, Tartrazine, Brilliant Blue FCF.

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 is melted.

  • Shake thoroughly until the remaining solid core is fully melted.

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

• Application Methods:

  • Airbrush or spray directly onto chocolate moulds or surfaces.

  • Brush onto fondant, gumpaste, or plated desserts.

  • Dilute with chocolate or plain cocoa butter if desired and apply with 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.

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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)

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