TIMEOUT CHICAGO APRIL 15-21, 2010
Liquid desserts
With ice cream and fresh fruit re-entering our diets, it’s time to hit the sauce. Here are three locally made dessert accompaniments everybody’s talking about.
By David Tamarkin. Photographs by Martha Williams.

GrownUp KidsStuff Original Chocolate Sauce
At room temperature, this stuff is so thick you can practically chew it—something its deep, fudgy flavor may actually inspire you to do. Warm it up a little and you can pour it over ice cream. Or oatmeal, for that matter.

http://chicago.timeout.com/articles/restaurants-bars/84610/dessert-sauces-made-in-chicago