Wendy Lieu, CEO and chief chocolatier at Socola Chocolates (Courtesy of Socola Chocolates)Lieu herself is unquestionably bright and intentional in her choices. Customers’ suggestions—“make a coffee chocolate” or “try a chili chocolate”—inspired the sisters to expand their offerings and gave them the idea to infuse the candy with their heritage. Instead of just coffee, she made a Vietnamese coffee truffle; instead of just chili, she used Sriracha. Last year, they opened a second location at the San Francisco International Airport. // 535 Folsom St. (SoMa) and SFO Airport Shop, Terminal 3, Boarding Area E (San Francisco), socolachocolates.com