A Cloud of Cocoa

Beside the ceramic canister on the wooden baker's board rested a small fine-mesh tea strainer holding a spoonful of dark cocoa powder. Drawn by the deep, bittersweet fragrance, I stepped onto the board and paused to assess its balance over a clean porcelain saucer. Bracing my footing against the floured pine grain, I tapped the wire rim with the firm tip of my beak. A delicate cloud of dark dust sifted downward, settling onto the white glaze in a remarkably even, velvety circle. I took two measured hops back, tilting my head to inspect the perimeter. With each steady tap, the fragrant ring broadened in immaculate, quiet symmetry.