More Smut for Chocoholics is a collection of erotic short stories edited by Tilly Hunter and Kevin Blisse on the theme of chocolate. The anthology is all about over-indulgence and taking wicked delight in the erotic consumption and use of chocolate. It includes stories by Tilly Hunter, Victoria Blisse, Aurelia T Evans, Lucy Felthouse, Ruby Madsen, Jacqueline Brocker, Vanessa de Sade, Wendi Zwaduk, Jillian Boyd, Nicole Gestalt, Annabeth Leong and Anna Sky.
My contribution to More Smut for Chocoholics is a story called ‘Los Conquistadores and the Goddess of Chocolate’. The story is a humorous one and follows two adventurers, Juan and Alonso who, inspired by stories about the legendary Aztec city, desert from Cortez’s army of conquistadores to seek out an erotic paradise fuelled by the drink xocolatl made from the cacao bean. In the story Juan and Alonso get to sample the aphrodisiacal qualities of the Aztec beverage. But be warned, this drink is no Cadbury’s Drinking Chocolate!
It was the Europeans who sweetened and lightened the drink by adding refined sugar and milk and it wasn’t until the 19th century when John Cadbury (why isn’t this man a saint!) developed an emulsification process to make solid chocolate to create the modern chocolate bar.
No, the Aztec version of drinking chocolate was a very different beast. The cocoa beans were ground to a powder and other ingredients, corn and spices such as chillies, were added. The resulting powder was mixed with cold water and stirred with a spoon until foam rose to the surface. The mixture would be poured from one ceramic vessel to another to enhance the foam. Sometimes it was prepared not as a beverage but with a texture more like porridge.
The resulting drink was dark, greasy, thick and bitter tasting. In fact, it sounds quite disgusting!
If you want to give it a try yourselves I’ve found a recipe for an authentic Aztec Chocolate Corn Drink:
¼ cup dry corn
1 Mexican vanilla bean (cooked in 1 cup water)
¼ lb cocoa beans, dark roasted
¾ cup honey
Dried chilli peppers to taste
Toast the corn in a dry frying pan and soak overnight in a cup of water. The next day grind the cocoa beans in a blender with enough hot water to form a sauce then mix in the honey and ground dried chillies. Boil the vanilla bean in a cup of water for about 10 minutes and add that to the corn and chocolate mixture. Blend all the ingredients together with icy water. The chillies are optional!
So, there you go – an authentic Aztec xocolatl as experienced by Juan and Alonso, the two conquistadores in my story. I’ve got to confess I’ve not tried the recipe myself. I think I’ll stick to a bar of Cadbury’s Dairy Milk!
Grab your copy of More Smut for Chocoholics here.
Story extract
The high priestess had laid out ceramic vessels at the foot of the great statue of Ixcacao. She had taken the red pods of the cocoa plant and ground their beans into a powder. She blended a small amount of corn and other secret spices. This was all mixed with water and stirred in the ceramic bowl until froth rose to the top of the mixture. She poured the drink out into a set of smaller ceramic bowls decorated with the image of a jaguar-headed man.
“The xocolatl is prepared, “announced Ixquic. “You must come forward and receive it.”
The two men were accompanied out of the plunge pool. Alonso felt a bit disappointed; he was enjoying the attention of the girls, but Juan was eager with anticipation. This was the moment he had been waiting for, the fulfilment of the erotic visions old Gonzalo had described to him. The high priestess gestured to them to kneel in front of the statue of Ixcacao.
“You are privileged. This is the food of the Goddess.”
She offered a bowl to each of them and at the foot of the statue and in the presence of her high priestess decorated in gold jewellery they took their first tentative sips. At first they both pulled a face. They didn’t know what to expect. The beverage was thick, more like porridge than a drink. It was greasy, dark and bitter. They took a few more sips, conscious that this was clearly a ritual that should not be rushed and, in any case, the texture of the drink was such it could hardly be guzzled down. It was Alonso who reacted first.
“Hmm, I’m not sure. It’s a bit bitter. I reckon if you added something to sweeten it and some milk to make it creamier and then squashed it down into little solid blocks you might be onto something.”
“Little blocks? You come up with the most idiotic of ideas Alonso!”
Grab your copy of More Smut for Chocoholics here.
About the author
Slave Nano is a writer of erotic stories with dark and exotic content often drawing on the themes of female supremacy, bdsm and fetish, frequently in fantasy, paranormal or historical settings. His short stories and novellas have been published by Xcite Books, House of Erotica and Coming Together. His full length erotic novel, ‘Adventures in Fetishland’, a bdsm/fetish re-invention of Alice in Wonderland, was published by Xcite Books. You can find out more about Slave Nano and his writing on his website at www.slavenano.co.uk
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