I have a fabulous opportunity to do a wedding in the South Pacific (Tahiti) in January. It is the worst time for rain and humidity at that time of year. The wedding is on the beach and she wants white chocolate sea shells. (I have done these before). Is there a better chocolate out there that I can use that will hold up better in such humidity? I'm even really nervous about the icing. Any help would be greatly appreciated!

I'm sorry to say I don't have an answer to this, but since I live in one of the other humidity capitals of the world, I'd be very interested in what everybody has to say about this.