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View Full Version : Hot Chocolate in the Wintertime.


Ozme52
11-03-2006, 02:30 PM
So here I am thinking about wax play and had an epiphany.

Paraffin waxes melt between 125F and 145F and are a lot of fun to play with, but you do have to clean up afterwards...

And as was pointed out elsewhere, chocolate melts in your mouth. Just below body temperature.

So... has anybody experimented with melting chocolate on their stove top? Sub takes a roll outside in a snowbank... and doing a nice chocolate body pour. :blurp_ani :icon176: :blurp_ani
Timberwolf
11-03-2006, 02:34 PM
I think this should be the next sport added to the winter olympics, myself.
TheDeSade
11-03-2006, 02:36 PM
hmmmmmmmmmmmmm. . . a consideration which may require further research .. . . Ill check back in a few days . . .
Timberwolf
11-03-2006, 02:39 PM
My only concern would be, if you're heating the chocolate on stovetop would it cool quickly enough when poured to not be a problem? I'm not sure what temperature it would be getting up to, or what it's cooling time is. Wax's quick cooling is why it works so well, I gather.

Worth investigating.
SheepishJaina
11-03-2006, 03:18 PM
certain types of chocolate melts at a lower point, as well as cools quickly. The type i use for making chocolate covered strawberries is the "candy" kind, that most use in molds. The milk chocolate variery melts at a lower temperature than the white chocolate, and still dries pretty quickly. It dries a bit faster because of the level of wax in the chocolate. Higher quality chocolates don't dry as quickly/ melt at higher temperatures because there is less of the wax in it.
Ozme52
11-03-2006, 03:51 PM
My only concern would be, if you're heating the chocolate on stovetop would it cool quickly enough when poured to not be a problem? I'm not sure what temperature it would be getting up to, or what it's cooling time is. Wax's quick cooling is why it works so well, I gather.

Worth investigating.


I'd use a cooking thermometer... presumably any temperature less than that of melted parafin shouldn't be a problem/danger.

Wax hardens fast because the body absorbs the heat and lowers the temperature of the liquid wax back to that of a solid.

Chocolate might not cool to a solid against your skin because of its lower melting point, which is why I suggested a roll in the snow to cool you down.

Did I mention clean-up is going to be a lot more fun?
Ozme52
11-03-2006, 03:53 PM
certain types of chocolate melts at a lower point, as well as cools quickly. The type i use for making chocolate covered strawberries is the "candy" kind, that most use in molds. The milk chocolate variery melts at a lower temperature than the white chocolate, and still dries pretty quickly. It dries a bit faster because of the level of wax in the chocolate. Higher quality chocolates don't dry as quickly/ melt at higher temperatures because there is less of the wax in it.


Not to be contradictory sheepish, but I think adding wax raises the melting point so that the chocolate solidifies at a higher temperature (i.e., sooner.) But so long as it's not higher than plain paraffin (wax) I don't see any problems.
His_pita
11-03-2006, 06:23 PM
Damn I wish I lived where there was snow!!!
SheepishJaina
11-03-2006, 07:57 PM
hrm, you might be right WB.. *tries to think* it's been a while since i've used those kinds of chocolate.
ChurchofVirus
11-03-2006, 08:44 PM
I'd think chocolate syrup would work just as well, and little work required to prepare.*looks over and grins at his bottle*
Arnold
11-03-2006, 10:55 PM
I'd think chocolate syrup would work just as well, and little work required to prepare.*looks over and grins at his bottle*

Do they still sell those hard chocolate shells for ice cream in the bottle. It freezes to a nice hard shell when it hits the ice cream
Ozme52
11-03-2006, 11:00 PM
hrm, you might be right WB.. *tries to think* it's been a while since i've used those kinds of chocolate.


WB? I think you have been sniffing too much lanolin. :rolleyes:
Ozme52
11-03-2006, 11:03 PM
Do they still sell those hard chocolate shells for ice cream in the bottle. It freezes to a nice hard shell when it hits the ice cream


yes, they still sell that... but it's a room temperture product, which defeats the purpose of using it as a candle wax alternative.... lol
cookiecat
11-03-2006, 11:04 PM
So... has anybody experimented with melting chocolate on their stove top? Sub takes a roll outside in a snowbank... and doing a nice chocolate body pour. :blurp_ani :icon176: :blurp_ani

ummm.....grilling steaks and now dessert, too? what more could a naked sub ask for in the winter?
Ozme52
11-03-2006, 11:22 PM
ummm.....grilling steaks and now dessert, too? what more could a naked sub ask for in the winter?


Whipped around the backyard in a snowstorm? :cool:
SheepishJaina
11-04-2006, 12:10 AM
errrr Oz.. whoops.. sorry :(
Uncle_Ed
11-04-2006, 12:24 AM
Just as a point...It says in most cookery books-"Do not heat chocolate in a microwave".

I was actually cooking-no subs involved. My 7-year old daughter was helping me with my efforts to create homemade mint chocolate.

I saw this instruction. Being male, naturally I totally ignored it. I placed the chocolate in the microwave, set the oven at low and switched on.

10 minutes later. Nothing. Nada. Zilch. The damned chocolate isn't even warm.

I swear (quietly) and turn the control to "Max".

I switch on the oven and daughter and Dad stand back.

Oven runs for a while. Nothing.

It is at this point that I discover wisdom in the words "Do not heat chocolate in a microwave"

The chocolate spontaneously combusts. It creates the most incredibly thick, black, smelly cloud that obscures everything in the kitchen. Daughter howls with delight, Father swears again-not quietly-as he stumbles around trying to find the door.

Had this been an incident with sexual intent-I do believe the moment may have been spoiled.
Arnold
11-05-2006, 05:09 AM
Just as a point...It says in most cookery books-"Do not heat chocolate in a microwave".

I was actually cooking-no subs involved. My 7-year old daughter was helping me with my efforts to create homemade mint chocolate.

.


Chocolate should be heated over a double boiler. If you heat it in the microwave, put it in a small bowl inside of a larger bowl of water.
MsUther
11-05-2006, 12:40 PM
Its snow outside...
Ozme52
11-05-2006, 07:23 PM
Chocolate should be heated over a double boiler. If you heat it in the microwave, put it in a small bowl inside of a larger bowl of water.


Does it really matter? Let's talk about application and removal techniques. :blurp_ani
Talia
11-05-2006, 09:05 PM
you know...sounds like a great idea if your dom likes chocolate....

I wonder if Master would let me poor chocolate on him and lick it off.....

oohhhhhh Master! *grabbing a bag of chocolate chips and heading for the kitchen*
firmandconfident
11-06-2006, 06:43 AM
Save some brownie mix batter next time your making my dessert:)
cariad
11-06-2006, 07:07 AM
Well, I keep checking the forecast - and no promise of snow yet...

cariad
moptop
11-06-2006, 07:17 AM
Would a heavy frost do? for a refreshing and tasteful way to start the day...
Talia
11-06-2006, 07:10 PM
Save some brownie mix batter next time your making my dessert:)

:D And the chocolate syrup?
nowgirl
11-29-2006, 07:53 AM
snow expected here in the next few days. chocolate on the grocery checklist? yes.
Psynymph
11-29-2006, 11:43 AM
as much as i would love snow....living here in the armpit of hell i'm lucky if it's cold enough outside to harden my nipples!!!

one could get insanely creative with this. i mean....when one melts chocolate they usually do it in a pretty decent sized pot. leaving you with the opportunity of coming up with different ways to apply the chocolate.

a spoon full, drizzled across the breasts. a basting brush. a measuring cup to pour the hot chocolate onto the waiting skin in a hot continuous stream.

oh and if there's no snow.... cold air will do fine. tie the subbie up outside while you both wait for the chocolate to melt. her skin will get cool enough ;)