Did you know that fine chocolate, like fine wine, has terroir, the flavour of the soil, weather and region where it is grown? When Debra Fleck, of Epiphanie Chocolate is on the Kitchen Theatre stage you can just feel her love of chocolate and the wonderful chocolate aomas quickly draw you into her world. She is passionate about freshness, purity and creativity.

Debra Fleck will be presenting on the on the Calgary Co-op Kitchen Theatre stage (July 6 at 3:30 p.m & July 13 at 5:30 p.m.) in the Western Oasis, BMO Centre Halls D & E

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website

Calgary Stampede (CS):  Briefly tell us about yourself and what your typical day looks like.

Debra Fleck:  I am a chocolate lover who eats, sleeps and dreams chocolate. From the day I was born I have loved chocolate.  My day starts with prepping my molds.  Then I temper my chocolate and pour the chocolate into the molds. Next step is to get the various fillings made which we make from scratch using the best ingredients.  Once the filling is made we pipe the ganache into the molds and then allow the filling to set for a few hours or overnight.  Once the filling is firm enough we add the chocolate backing on top and once the chocolate has set we can take the chocolates out of the molds.

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CS:  When did you know you wanted to be involved in the food industry?

Fleck:  Once all my kids were in school I had to make a decision about what to do next with my life.  I settled on starting a chocolate store because I felt I was young enough and had the energy to give it a try.

CS: What do you love about your job?

Debra Fleck:   I love the opportunity to be creative with chocolate. Creative in the aesthetic, creative in the flavour.  The look and taste of each chocolate is what I love creating.

CS: Do you have a favourite memory of the Calgary Stampede or Kitchen Theatre?

Fleck:   My favourite memory past and future is raiding the kitchen while someone else is presenting. Because all the presenters bring such delicious samples to the stage!

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CS: Do you have a recipe you would share with our readers?

Fleck: This is a delicious and easy recipe:

Rice Crispy Squares:

100 grams milk chocolate
100 grams hazelnut paste (or peanut butter, or any nut butter)
¼ cup rice crispies
Melt chocolate in a double boiler, add the hazelnut paste and stir well.  Put the bowl over an ice dish and cool down the chocolate-nut mixture the a look warm temperature. Add the rice crispies and stir well.

Pour the mixture into an 8 x 8 inch pan that is lined with wax paper or parchment paper.

Watch Debra make bacon chocolate