Who knew that a former Qualcomm engineer would find a new career — as a chocolatier? Rancho Santa Fe’s Asra Razzaque debuted Allure Chocolat, her artisan custom chocolates, to rave reviews in 2010 at The Country Friends Art of Fashion. The Belgian chocolates, which contain no preservatives, artificial additives, or added sugars, come in unexpected and unusual flavors, she says, “from lemon grass and jasmine from the Far East to cardamom and cumin used in Asia and the Middle East.” Among her top sellers are mendiant bars, a sort of chocolate bark topped with goji berries from the Himalayas, cranberries, pepitas, roasted almonds, and pistachios. The well-traveled Razzaque trained under master chocolatiers in Belgium, as well as The French Pastry School in Chicago. She also creates custom logo chocolates for such companies as Qualcomm. (858/735-4433, chef@allurechocolat.com) ANDREA NAVERSEN
