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The question of whether colored cocoa butter needs tempering (in any traditional sense) has been debated on eGullet at some length.  Many experts say the act of finger-painting or spraying tempers the c.b.  I am not totally convinced this is true:  If all the Type V crystals are melted out (easy to do in the microwave, I have learned), will simply lowering the temp and agitating the c.b.  temper it?  I have had enough failures with decorating molds and then having trouble getting the chocolates out that I have recently begun testing the c.b. each time.  And if it is out of temper, I just add a little cocoa butter silk (from the EZtemper) to whatever container I am using, stir vigorously, then test.  It has always tested as being in temper with this method.  As I say, this may be overdoing it (and who can argue with some of the beautiful results from those who do not temper?) but it cannot hurt.  When using c.b. from a bottle that is still solid, I use the method mentioned by Kerry--but in that case Type V crystals are being introduced from the unmelted c.b.