So if I make some swirl designs out of chocolate and have them stick out of the cake on the sides where the flowers are. Any one have an idea how stable the chocolate would be? What I mean is how easy would it melt. The cake I want to put it on is going to be sitting out in a non air conditioned room.
If you're using candy melts, you should be okay as long as you're not talking about a 90 degree room. I'd make a couple small test pieces first if you have time (if possible!) to make sure they stay solid, and let them set up and get nice and cold in the fridge first.
If you're melting down regular chocolate, like chocolate chips, they may not stand up to a warm room. High humidity will also cause problems, so keep that in mind; your chocolate could weep or even bloom (start to get that grey stuff on the outside) if it's excessively humid.
How's the weather where you are?
So yesterday it was 96 outside. (36c). Today it is only supposed to get to 80, but they are never right. There are so few and I know the bride won't mind if I leave them off. It would just be that much better with them. Maybe I should leave them off.
Can someone tell me the difference between chocolate melts and chocolate pieces that you get from a chocolate store like HARDEN & HUYSE or Bernard Callebaut ?