I would like some info on best way to retemper colored cocoa butter. I had some issue with some roxy and rich cb not releasing from my mold. I tried twice to retemper without success. So if anyone is kind enough to spell out exactly what they do to make sure the cb is tempered, I’d be grateful. Normally, I just microwave the bottles in 10-30 sec intervals until it’s at 87F and agitate to well, then paint or finger swiped the molds. If I’m using my paint sprayer, I will push sometimes to 90-91 and haven’t had issue. Please note, my molds were clean and polished, at room temp, and the cb seemed