Chocolate comes in three basic types: dark, white and milk. Most of the confections we buy are hard but WAM play requires softer versions:

a. store-bought ready-made pudding

b. store-bought pudding to be mixed (no little containers and cheaper)

c. custard-ready made in convenient tetra packs

d. custard-from powder

e. mousse: similar to pudding but fluffier.

f. syrup: available in convent plastic squeeze bottles

g. with peanut butter (a good way to control thickness)

h. in the form of slime, often edible. See the internet for recipes i. in cake, pancakes, pies, tiramisu, hummus, or anything else you can think of

j. in cream cheese, sour cream, yogurt, tofu, whipping cream

k. ice cream and milkshake

l. infused with a variety of liquors

m. fudge (but be careful not to burn yourself)

Note the variety of textures and viscosities. Imagine how they will feel on your skin. Imagine how they will feel in your hand as they are applied.

Chocolate may be slippery. It may be sticky. It may be firm. It may be runny. But it can always be eaten. It can slip and slide and caress. Chocolate makes anything you're eating taste better. And it feels wonderful to have someone slurp and suck it off your skin. It can be drizzled over you or you can be dunked in it.

Chocolate sauce can be expensive, especially if you want a lot. However Hershey's does make a 2.6 liter (88 oz.) bottle. Phillips makes an even larger 128 ounce (3.8 liter) bottle. Restaurant supply outlets are a good source.

Cheers!