Never done one, do you use the same process as an FBCT?
As far as heat, which do you think would hold up better?
I have a cake to do in June I want to use them on. It is an outdoor event under a tent.
Thanks
The chocolate cake in my photos is choc transfer, I think that is what it is called. Piped reversed then filled in with white choc.
Choc can be a problem at probably 75 degrees or above
What kind of decoration are you trying to make?
Maybe royal icing would be an option?
What will be the temp at the event?
dtmc - hi! click on the link below and you will see how chocolate transfer worked. It's awesome!
http://www.countrykitchensa.com/whatshot/transfersheets.aspx
Are you talking about chocolate transfer sheets? I use chocolate transfers on most of my cakes, and so far haven't had any problems with temperature.
If you would like directions on how to use transfer sheets, PM me. I do have a few photos posted of a couple of my cakes with transfer sheets.
Since you mentioned FBCT, I think this is the kind of chocolate transfer you're talking about. Yes?
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=cindy6250&cat=0&pos=17
Cindy6250 does quite a few of these. PM her. I'll bet she will be happy to pass along tips and advice.
Are you asking about the kind from Country Kitchens or the one Crimsicle pointed you to? I use the choc. transfers like Country Art only I get mine from www.berylscakes.com
Squirrellycakes posted an excellent thread about chocolate transfers with detailed instructions of how to do them.
Check here:
http://www.cakecentral.com/cake-decorating-ftopict-13945-chocolate.html+transfers+newbies
Good luck! 
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