Here is Oz, it's starting to warm up.
I've committed myself to make a cake with curls and choc fencing all around for an engagement but now with other things that have come up, I'm going to be pressed for time.
So I was wondering, if I pre-make the choc fencing and keep in the fridge, what's the best way to store it without condensation settling on top & how soon can I make them?

You can make chocolate ages and ages ahead of time, I'm talking weeks, months, ages!

But never store chocolate in the fridge, never never. The fat seperates from and it will be visible as a white layer on the outside. Just put them in an airtight container and pop them in the pantry or somewhere else dark.

Thank you so much, I just don't have the time this week so this will really help. I was just worried they'd melt even though it's not that hot yet.
It's choc cake filled with caramel and ganache, how soon could I stack it?