What are your earliest memories of chocolate?
My mother was a great home chef. She taught me a lot about cooking in general and in particular candies and confections. When I was little, she would make caramels with me so I could sell them to the other children in school. It was my first foray into the confections industry! I have always had a love affair with chocolate, and my Honduran background naturally lends itself to an admiration for the cacao plant; the tree had a presence on my family ‘finca’, or farm.

Which countries or regions have the best cacao beans?
I like Colombian single-origin cacao because it’s a very neutral chocolate that is perfect for any kind of recipe, like bon bons, chocolate bars or hot chocolate. Madagascar is another one of my favorites; it has very fruity undertones. Madagascar cacao produces chocolate that does not need any flavor additions, because the natural flavor is so interesting and compelling; yet it’s still versatile and can be used for bon bons.

Do you think there are health or medicinal benefits are associated with chocolate?
I started my company in 2001, when there was already some news out there about the health benefits of chocolate. But today, there’s much more research readily available. I’m a believer of the benefits of dark chocolate, and I translate that in my collection. Most of my confections contain at least 60% cacao. Its high anti-oxidant levels have shown to promote everything from heart health to better moods.

What inspired you to open MarieBelle?
When I visit Europe, I always visit stores like Harrods in London and Fauchon and Hediard in Paris. In 2000, I realized there was a lack of great chocolate and confections shops in NYC so I decided to open my own.

If you were not a chocolatier, what would you be?
A stylist or women's fashion designer

What is the story behind the artistic designs on your chocolates?
My husband Jacques Lieberman is a graphic artist. His creations were the first ones I used when I launched my brand in 2000. As I added more flavors to my collection, I also started to commission artwork that I felt reflected my brand. I have a vision of what I want my chocolates to look and feel like, and they must be as beautiful to look at as they are to taste.

How does your fashion background influence your chocolates and packaging?
Stylistically, I always think of fashion trends when I design new products. I look for inspiration on the runways to influence my line.

What is your favorite MarieBelle product? Why?
Ganache-- seeing trays of my tiny little bon bons always bring a smile to my face.

What are your most popular products?
My most popular product is the Aztec Hot Chocolate; it's available in 4 flavors so there's something for everyone.

What is unique about your Aztec Hot Chocolate?
Creativity is something I turn to daily for serenity. When I come up with new products, I typically test recipes all day in my own kitchen. That's how my Aztec Hot Chocolate was created; I spent days at my kitchen counter working out a recipe for this item. Its richness and full, slightly bitter flavor is something I strived to achieve.

What are some recent chocolate trends you have observed?
People are eating more dark chocolate. Also, consumers are much more informed today about different types of chocolate. It's a great time to be a chocoholic, with all the options available and the knowledge at our fingertips.