Jacques Torres

“The good thing is, the season of chocolates is during the cold months. During the cold months, I can send ground.”

“I like music that is upbeat, such as Lady Gaga and Bruno Mars. Or anything disco - I will listen to that, too.”

“I decided on a chocolate business. I love the history of chocolate and making it and the fact that people of any gender, age, and race enjoy it. I found a space in Brooklyn that had not been used in 30 years. Then I talked to an investor who wanted more than 50 percent of the business.”

“I personally like different chocolates. I like milk chocolate during the day and, during the evening, I like something a little bit stronger with more personality, so maybe a 70-percent or 75-percent bar that's hopefully made with good beans so it's not acidic or bitter.”

“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.”

“The first time I baked, I failed a couple of times, and I made some mistakes and perhaps ended up with something inedible. Then I was a little bit more careful, and I learned how to do it right.”

“I still make mistakes today - I always explain to people, when you will make as many mistakes as I did, then you will know as much as I know in my profession.”

“I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.”

“You really have to be a good entertainer, or the show won't work. For me, it was all about having fun with the audience, which meant that I could usually forget that the camera was there. It was kind of like being in the classroom.”

“Valentine's Day is the biggest single day of the year, the biggest sale day of the year.”

“I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try to go as far as I can into this profession.”

“On TV, I really try to go back to the basics and break down a recipe until it's very easy.”

“I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.”