I have recently (finally!) mastered IMBC...  I had always used regular buttercream (butter/shortening and powdered sugar)  One thing I always hated about regular buttercream is  the grease that would soak into anything it came into contact with.  I have a customer picking up a cake tomorrow for an event the next day and planned to use IMBC to write their message on the fondant.  Because of all of the butter in IMBC, will I have the same problem with grease seeping into the fondant surrounding the letters?  Are there any other options to write on the fondant?  Please don't suggest royal icing, I have zero experience with it and I don't think now is the best time to learn to use it. 

AMelted chocolate in a parchment cone.