Dulce de leche or milk jam is a Uruguayan and Argentine product made with milk and sugar. It tastes quite as much as caramel, but its consistency is more creamy and less sticky.
500g milk jam or caramel
4 tablespoons cocoa powder
Put the milk jam and the cocoa powder in a saucepan.
Cook over moderate heat, stirring continuously until the mixture melts.
Remove from the heat and add the butter.
Stir until the ingredients are well blended and you obtain a shiny mixture.
This coating is suitable for the Christmas Roll.