I live in south Alabama and currently we are having some cold weather. I have been waiting for it to get cold so that I can order some chocolate. There is one day during the time period in which the chocolate is projected to arrive that the high will be 68F, if the weather reports are correct.
. Every other day during that time period has the temps the in the 50s and mid 60s F. On the off chance that it were to melt, would that ruin the chocolate? It would be a mess, but I am just wondering if it would still be fine to use in cakes and frosting once it hardens again? I am planning on order some Callebaut. Thanks.