More and more often I am asked: "Tell me Mischa, how hot should I make my cocoa?"
Until a few days ago, I was still throwing around semi-factual sentence structures when answering this question, adding my own preferences and finally quoting the "science" that I knew.
For a few days now, I've been answering this question with a counter question: "How warm would you like to drink it?"
And if some of our wonderful slurpers disagree, based on their expertise in the molecular structure of antioxidants and their denaturation by heat, please forgive me.
So what happens when a proud Mischa steps forward and says the following? (Please read in a proud, deep voice):
"The cocoa must be drunk at a maximum of 63.6°C so that this and that can happen and we can avoid that. Aho!"
A hierarchy emerges, a "right" and therefore also a wrong. Camps, information asymmetries and communication arise that are not based on inner values, but in this case on Misch and my expertise.
Don't get me wrong, it's incredibly important to have experts who can explore certain fields so deeply that you can't even see them anymore. But I personally think that cocoa can and should be felt, appreciated, played with, spilled and smeared.
If the prophecy is true that this food of the gods always comes to light when humanity goes astray, then I hope that its power does not come from a few degrees Celsius more or less (in the cocoa, not in the climate!). Perhaps that is written in the fine print of the prophets.
to find out who we can be.
In love,
Your Mischa
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Comments
Lieber Mischa, ich bin so tief berührt von Deinem Sein und Deinen Helfern. Licht und Liebe Danke Danke Danke
Hanna🙏
Sehr schön geschrieben, mit der Möglichkeit alles möglich sein zu lassen. Danke für die Erinnerung
Banause ! Ich liebs. .
Lieber Mischa,
Deine Seite ist wunderschön und liebevoll gestaltet. Ich habe Spaß beim Stöbern!!!
Und jetzt warte ich geduldig auf “meinen” von Euch kreierten Kakao!
Herzlichst Martina