Choc-a-Bloc Caramel Sauce
3/4 cup cream
2 tablespoons Choc-a-Bloc (adjust as you like, plus a glass for the cook)
1 cup brown sugar
1 teaspoon vanilla essence
Melt butter, add sugar and stir until bubbles form. Add cream and cook for approximately 10 minutes or until slightly thickened. Take off heat and add Choc-a-Bloc and vanilla essence. Serve hot or cold. This sauce can be refrigerated and reheated.
***This sauce can be used with any dessert, imagine chocolate cake with Choc-a-Bloc caramel sauce, berry coulis and cream. Use your imagination and be sure to let us know of your favorite Choc-a-Bloc experience.