For the Biscotti:

1. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.

2. In separate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.

3. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper) Bake in a preheated 350 degree oven for 30 minutes.

4. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.

5. Completely cool cookies on a rack, crumble into large pieces.
    

Notes: regular cocoa can be substituted for the dark cocoa

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For the Caramel sauce:

1. Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do not stir again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.

2. Carefully add your butter and whisk until all the butter has melted.

3. Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.

4. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
    

Notes: To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.

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To Assemble:

Add a scoop of Summer's Espresso ice cream to a bowl. Drizzle with Caramel sauce, top with Biscotti Crumble. Garnish with mint and ENJOY!