Steve and I are making chocolate bars — straight from the cocoa beans — at St. Lucia’s Hotel Chocolat, a boutique resort that lives up to its promissory name 24/7. It isn’t just the confections that give the place, and its guests, such a buzz. Yesterday, we drank cocoa martinis and cocoa bellinis before dinner. Downed iced chocolate shots for a pre-lunch pick-me-up. Noshed on seared tuna with cocoa pesto, and cocoa ravioli sprinkled with cocoa nibs (cracked roasted cocoa beans). It’s all part of a dream experiment: Can you, or better yet can I, live on chocolate?