I caught up with Katrina Markoff, Entrepreneur Magazine's 2008 Woman of the Year, as she was returning from a whirlwind trip to scout new retail spaces in LA, host a concierge party in Vegas and attend a trade show in San Diego.

Congratulations on your recent award of Woman of the Year from Entrepreneur and Open from American Express. What went through your head when you found out?

Thank you so much! I was completely shocked and stunned because I thought there was no way I'd get it. I actually thought that no one else must’ve applied! But I don't rest on things like this. I always have myself in check and always push for more. I guess that's sort of an entrepreneurial thing to do anyway.

Taking a step back, one night about 10 years ago, you cooked up two dozen recipes for some decadent chocolate truffles after being inspired by the necklace you were wearing? Did I get that right?

Yeah, and I came up with the concept of  traveling the world through chocolate and telling stories through the medium of chocolate.

When you were able to articulate this idea – traveling the world through chocolate – how did you know you could actually create a business out of it? Did you ever have any doubt?

No, no. I had a really strong compulsion to do this and I believed so strongly that it would happen. When you have an epiphany about something, it is so clear that "of course this is going to work." I think it’s the power of very positive thinking, but it was also my truth.

What's the story behind the Vosges name?

I had an amazing chocolate experience in the Place des Vosges in Paris when I was studying at Le Cordon Bleu. The last thing served one night were truffle beignets – ganache, a frozen truffle dipped in beignet batter, then fried.

Oh my gosh, that sounds delicious.

Oh God - it was amazing! It was this warm donut exterior, then molten liquid chocolate… one bite, and I kept saying "Oh my God!" So when I was naming this chocolate concept, I kept thinking about the Place Vosges [pronounced Vozh]. It was hard because that is a very difficult word to say. But I thought it must be a sign, so I had to use it.

What's been the biggest surprise in doing what you do?

To see how powerful it can be to be an entrepreneur. To say things like "I’m going to bring peace to the world through chocolate" and figure out strategies to make that happen. It's amazing to bring in a lifestyle component, too – whether it's artwork with V-Day or buying rainforest land to preserve it from deforestation since that's where cacao grows – now I have a vehicle that can take me places.

Anything you’re struggling with right now?

Lately, it's been hiring strong management that can come into this small, entrepreneurial, dynamic and complex company and know how to get their hands dirty. You know, I've been doing this for 10 years. The truth is that I need to go out and do the same things I did 10 years ago when I took a trip around the world for nine months. Open the mind, be totally free. That's a hard thing to do at this stage when I'm dealing with personnel and HR issues.

You mentioned rainforest deforestation and I understand you’re building a platinum LEED-certified manufacturing facility in Chicago [slated to open late 2009]. When did you first become aware of the "green" movement and sustainability?

It really started with Whole Foods. They've created awareness about these issues on a mass level. Then a few years back I met John Hardy. I listened to his vision of bridging sustainable and luxury for his high-end jewelry company. He really got me going. And obviously Al Gore has been huge. So between those three, it's made me want to be a model for green manufacturing that has a strong lifestyle component.

[The new building] will have a rooftop garden, a touring facility, an artist-in-residence program where the artist will work with chocolate as part of their medium... I'd love to get kids involved so they can see how things are grown, understand how a business works, just be inspired and have role models. I think that's really important.

Green doesn't have to be Birkenstocks and granola. It can be beautiful, cool, modern and well-done.

We're starting to see that with your actual chocolates. The peanut butter bonbons are made with organic ingredients. Will you be introducing any other organic chocolates?

Caramels this month, 4-6 new candy bars later this year, some high quality baking chocolate as well. We'll have at least 10 new organic products this year.

Ten new products on the way, building the new LEED facility, daily struggles with hiring management, squeezing in your trip around the globe. You are busy, Katrina.

I know, right?! I just want to do it all.