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I've been cooking off and on both professionally and at home for the last 15 years, but chocolate has never interested me. It always seemed too finicky, too exacting, too fickle a food to fuss with.

Add Yahoo as a preferred source to see more of our stories on Google. Three months ago, I hopped on a plane and traveled to a stunning little Caribbean island known as Grenada. (Or shall I say, Spice ...