Wherever chocolate is made, chocolate is chocolate. And any month that contains the letter a, e, i, o, or u is the proper time to share it with others.

My chocolate is special because it's real. My pistachios are from Italy, and the almonds are from Spain. We make our own marzipan. If I sell a product that says 'raspberry,' it's real raspberry. My plan was to make the best product possible and be the least expensive of the best chocolate makers. That's still our position.

I do enjoy chocolate, ice-cream and burgers, but in moderation.

Is deciding what you like an instinct, a sense that arrives as swiftly as my autoimmune response to cat dander? Or is it the result of reasoned consideration, the way wine tasters swish pinot noir around in their mouths, spit it out, and reach for complex metaphors about chocolate and tobacco?

My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.

When I get back to Derry I always enjoy a good fry-up that my mum makes. That's my big weakness. I also eat too much chocolate.

While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

A chocolate cake can include almond praline or blackberry, and a vanilla one can have cinnamon, cappuccino, or pistachio... Each is distinctive, and I bake only to order.

Chocolate fondant, creme brule, and sponge cake with jam, cream and fresh berries are always winners.

In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.

I think I do myself a disservice by comparing myself to Steve Jobs and Walt Disney and human beings that we've seen before. It should be more like Willy Wonka... and welcome to my chocolate factory.

All you need is love. But a little chocolate now and then doesn't hurt.

I can eat any soup, but it just has to have a nice taste. It's like chocolate - if you eat a dessert at the end of the meal, you want the dessert to be perfect.

In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.

I always keep a little bit of Lindt or Ghirardelli milk chocolate for when I'm stuck in traffic. And I'm a big fan of Mentos during long plane rides.

Sometimes I do give in to a scoop of sitaphal ice cream from Naturals or a chocolate chip cookie.

I particularly like Hershey's chocolate, the kind which has almonds in it.

I describe my personal style as 'mythic space horse with chocolate box tendencies.'

To what extent a film works is beyond me. My first film 'Aashiq Banaya Aapne' did wonders at the box office. Then 'Chocolate' was also quite popular, but it didn't have the same effect as the first one.

I try to stick to the natural peanut butter, and I have several jars in the cupboard. I'll put it on oatmeal, rice cakes, chocolate... I just love it.