My two cents worth? Royal Icing. Because I'm in the Caribbean I've never ventured into using chocolate to stick anything. But is it really better or at least as good as royal icing? Other than powdered sugar flying everywhere, is there any other reason any of you would prefer using melted chocolate as 'glue'? And would it hold up in the heat and/or humidity that is usually present in the Caribbean?
I refridgerated one of my fondant coverd cakes once and that once was enough for me to declare 'Never again!' to sticking a fondant cake in the fridge. There wasn't condensation, there was SWEATING! as I recall , I CRIED! It did not dry. So I'd leave the cake out of the fridge... There shouldn't be any problems. unless, of course your filling needs to be.