It was a delicate balance, the temperature and texture of the chocolate I was preparing to pour over his cock. It wasn’t really something I was prepared to get wrong, so I worked carefully, meticulously. Of course I had to test and taste it often, but one has to make sacrifices for true art. I gently warmed the thick cream in a double boiler with a stick of cinnamon, carefully avoiding bringing it to the boil. The chips o...