*see recipe FOR CHOC. SAUCE Place the chocolate and cream in a double boiler over medium heat. Stir until chocolate is melted. Stir in Kahlua; cool; reserve. FOR CARAMEL SAUCE Heat sugar in saucepan over medium heat, stirring constantly until it just turns amber in color, 5 to 7 min. Carefully add water a little at a time. Bring to a boil, stirring with a metal spoon until all of the sugar dissolves and sauce becomes syrupy. Remove sauce from heat; reserve. Sauce will thicken as it cools. FOR BANANAS Cut the stems from bananas but DO NOT peel. Slice through lengthwise; place on grill sliced side down; grill about 3 minutes; turn over; grill 3 minutes. To serve, place 2 banana halves on each of 4 chilled plates; place 1 scoop ice cream between banana halves; drizzle with chocolate and caramel sauces; serve immediately. Busted by Christopher E. Eaves NOTES : Can be scaled up in direct proportion. Recipe by: Chef/Owner Nora Pouillon, Asia Nora, Washington DC Posted to recipelu-digest by "Christopher E. Eaves" on Mar 14, 1998