Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house.
Until now I've used an eggless substitute for royal icing with adequate results, although it's trickier. Am I asking for even more trouble with the chocolate?
I have some experience dipping truffles in tempered chocolate. I won't burn or tighten the chocolate, but I don't know if it will hold up.
Tips?
A light touch of melted chocolate on the roof never hurt anyone. I already tried and the house holds up very well!
Just went for it by following directions here: http://www.taste.com.au/good+taste/article/good+times/make+a+gingerbread+house,635
I will say that "Set aside for 3-5 minutes. The chocolate sets quickly" was very optimistic. Needed to balance roof on supports til chocolate was hard -an hour! Yes, it cooled quickly but did not become hard til then. Used 50% dark chocolate (no milk)
About as tricky in the end as eggless icing but less messy, funnily enough. Seems secure enough now. My gingerbread sections are already absorbing some room moisture so we shall see how the whole thing holds up...
I recently made a thick simple syrup to reattach the limbs of some broken gingerbread men (I put a thick coat on both ends, pressed firmly together, then let sit to harden). I also make frosting with just powdered sugar and warm water; it doesn't have the same cementing ability as the syrup did, however. In my experience, melted chocolate has very little cementing ability. Good luck! :)
