Is using chocolate instead of royal icing for a gingerbread house more difficult? 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!