Chocolate Baklava (Μπακλαβάς-Σοκολάτας)


Perhaps one of the best known and popular Greek desserts is Baklava. Greeks have made & enjoyed Baklava for ages and it’s popularity is further evidenced by versions of Baklava appearing in Turkish, Middle-Eastern and Persian cuisines.

Baklava is essentially made of layers of phyllo sandwiching a nut and spice mixture in the middle. A syrup is then poured over the baked Baklava to offer up a glossy texture on the palate and contrasted by the crunch of the phyllo and nut mixture.

The most common Baklava made by Greeks contains walnuts but pistachios and almonds can make an appearance and here I use all three in the nut and spice mixture.

For as long as I can remember the special occasion Greek table, Baklava usually made it’s appearance on the dessert table.

A Greek bakery could not survive without an offering of Baklava in their patisserie offerings. Some versions of Greek Baklava are drowned (in my opinion) with the finishing syrup and I prefer the ” not too much, not too little but juuuust the right amount” of syrup.

Chocolate Baklava is offered up by better Greek bakeries. One of Greece’s pre-eminent bakeries, Xatzi (Hatzi) produces a wonderful Chocolate Baklava but I’ve trimmed the size to a smaller, bite-sized triangle that will allow your appetite to explore the other treats on offer at the Greek dessert table.

Before I get to the recipe, a quick reminder for those sheepish on handling phyllo pastry:

  • Buy frozen phyllo from a store that has a high turnover of phyllo (equals fresh) from a Greek or Middle-eastern store.
  • Thaw your phyllo overnight in the fridge prior to use and allow it to come to room temperature (for 15 minutes) before using.
  • Place a damp towel over the phyllo while assembling your dish and be organized, work quick.
  • Melted clarified butter is my preferred treatment for brushing phyllo.

Chocolate Baklava (Μπακλαβάς Σοκολάτας)
1 package of frozen phyllo (thawed overnight in fridge)
1 cup of walnuts

1 cup of blanched almonds

1 cup of blanched pistachios

1 cup of coarse bread crumbs

3 Tbsp. of sugar

1/4 tsp. ground cloves

1 tsp. ground cinnamon
1 egg white

2 sticks of melted unsalted butter, clarified

1/4 cup olive oil
(reduces the prospect of butter burning)

Syrup
1/2 cup honey
1 1/2 cups of sugar

1 1/2 cups of water
1 cinnamon stick

4-5 whole cloves

Chocolate Coating
100 gr. of semi-sweet chocolate

100 gr. of unsalted room temp. butter

  1. In a food processor, pulse your walnuts, almonds, pistachios and bread crumbs into a coarse ground. Empty into a bowl and add your ground cinnamon and clove, sugar and egg white and mix to bind all the ingredients. Set aside. In a small saucepan, melt your clarified butter with the olive oil and keep warm.
  2. Roll out your phyllo on your work surface and vertically dissect in half. Now cut each half into three, leaving you with six long strips of phyllo sheets.
  3. Place a strip on phyllo on the board, paint some butter with a brush and lay a second strip of phyllo and again paint in with butter. Place a heaping Tbsp. of the nut filling at the bottom the strip and fold the side in over the filling and then starting from the bottom, fold into a triangle shape as shown (diagram).
  4. Place on a baking sheet that’s been brushed with butter and continue to form your triangular pockets of Baklava.
  5. Pre-heat your oven to 325F (middle rack) and butter the tops of your Baklava triangles. Bake for 45 to 60 minutes or until the tops are golden-brown. Allow to cool.
  6. Make your syrup by adding the honey, water, sugar, cinnamon stick and wholes in a medium pot and bring to a boil. Simmer for 5 minutes and then pour over the cooled Baklava triangles. After 60 minutes, carefully flip the Baklava and allow the other half of the triangles to soak up the syrup. Place the Baklava triangles on a wired tray to drain.
  7. To make the chocolate coating, set up a double-boiler on your stove top and ensure the water is on a very low simmer. Add your chocolate and butter and gently whisk until incorporated and melted.
  8. Use some wooden souvlaki skewers to assist in coating your baklava with chocolate. Carefully secure each triangle with a skewer and place the triangle in the melted chocolate and twirl in the chocolate until coated. You may then stick the skewer into a florist’s oasis to allow the Chocolate Baklavas to dry.
  9. Once cooled, place in a plastic-wrap lined container and store in a cool dry place or even a freezer. Good for a month (if they last that long).

© 2008 – 2010,
Peter Minakis

. All rights reserved.

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61 Comments for “Chocolate Baklava (Μπακλαβάς-Σοκολάτας)”

Judy@nofearentertaining

says:

Wow. You have outdone yourself here. For someone who does not make dessert very often when you do it is outstanding!

Lisa

says:

You’re killing me!I could never make these to look like yours so I might just have to go hunt some down. We have a few Greek diners that have little bakery counters and I hope I can find some chocolate covered there.

giz

says:

You’ve got to be kidding me – I never thought Baklava could get any better until now. When did you say you were bringing some over?

Joan Nova

says:

Giz took my about-to-written comment exactly! I, too, never thought Baklava could get any better. This is sinful…and I want to be a sinner!

Mediterranean kiwi

says:

my favorite baklava is the chocolate version. in hania, we can buy this in delicate roll-ups (rather than triangles), in perfect morsel size servings

Mary

says:

This is a “well, I never (heard)” moment for me. I’ll be trying these really soon, Peter. Kala Christougena!

Stacey Snacks

says:

Peter,
That is the best looking baklavas I have ever seen.
I have never had it chocolate covered.
Mouth is watering. Want some now.

Maya

says:

Chocolate baklava!!!! Just perfect…I could have some right now with my tea…Never had chocolate baklava before!

MeetaK

says:

oh peter – you know where to get me! chocolate baklava it could not get any better than this. gorgeous!

Marjie

says:

There is a tiny gourmet store here that makes Baklava. I’ve never seen them dipped in chocolate; outstanding offering, Peter!

anthimeria.com

says:

Because, you know, baklava on its own isn’t decadent enough, you lush.

j/k =D Looks amazing.

And for folks afraid of phyllo – don’t be, it’s super-forgiving.

The Short (dis)Order Cook

says:

Just seeing the heading on this post made me insanely happy. I love baklava, but never thought of adding chocolate. I thought I was dreaming when I saw this post and thought, “Wow. CHCOLATE BAKLAVA. You mean you can do that?”

I have had to give up eating baklava in many places due to walnut allergies (too much of the stuff makes my mouth burn unpleasantly), but adding other nuts, or subbing nuts is a good option.

By Costas the Greek

says:

Here’s what i really want to know, peter: what do you do to stay in shape? you look like a fit guy? after making stuff like chocolate baklava, how do your arteries still work? ;-)

Nina Timm

says:

A sweet samoosa with a baklava filling dipped in chocolate……fusion food??? Excellent Peter, I’d love to have on with my coffee right now!!!

kat

says:

I was thrilled with my results of making baklava this year but this whole covering it in chocolate thing totally takes it over the edge!

Mochachocolata Rita

says:

i’ve never tried baklava before…i must try these choco covered babies

i love the illustration on how to fold the phyllo :)

Grace

says:

i naively thought baklava was the greatest dessert on earth. how could i have never considered dousing it in chocolate? i’m in awe. :)

Jeanne

says:

OK, that’s pure evil!!! Baklava is one of my favourites and dipping it in chocolate is twisted genius :)

Ben

says:

It’s not very often that we get to see a dessert on this blog. And I must say that I am impressed and humble with this delicious chocolate baklava.

Happy Holidays!

Natashya

says:

Looks sweet! I have never seen baklava covered in chocolate before. I love the shot with them as lollys drying.
Don’t like Jimmy Buffet though? Sniff.

Choosy Beggar TIna

says:

Oh these looks SO DANG GOOD. I have a question though: baklava is sticky because of the syrup, so does that make it harder/easier to coat in the chocolate? And did you have any problems with the syrup contaminating the chocolate?

ellysaysopa.com

says:

For as much as I love chocolate, I actually much prefer the “standard” baklava. However, your baklava looks amazing of course!

Salt N Turmeric

says:

Oh my, they look Gorgeous! Im not much of a chocolate person (yeah, im weird that way) but once in awhile I would indulge and I dont think I would mind having some of these chocolate baklava. *drooling*

noobcook

says:

amazing! I love savoury desserts like these … and love the illustrated instructions as well. Happy Holidays to you and your loved ones! ^o^

Lori Lynn

says:

Thanks for the tips on using phyllo, Peter, I can use that info.
I have never seen chocolate baklava, it sounds great!!!

I’ve always been a fan of baklava, dating back to college in the 70’s when my favorite meal was gyros and baklava from Zorbas, in Champaign Illinois.

Michelle

says:

I love, love, love Baklava. This combination just might be illegal in some parts of the world. But I’d be willing to smuggle ’em in.

Katherine Aucoin

says:

All I can say id WOW. That is chocolate porn if ever I saw it! How wonderful. Merry Christmas Peter.

Sandie

says:

Baklava is the perfect treat—I love it with coffee (especially in the morning)—breakfast of champs, right?! ;-) Dousing it with chocolate only adds to its allure. This may well be my kryptonite.

Proud Italian Cook

says:

Whoa! Chocolate baklava? How decadent that must taste! I’ve never ever seen chocolate. I’m one of the sheepish ones with phyllo, Had a terrible experience once, but so willing to try again. I will take all your good advice here, you make it sound so easy.
Have a wonderful holiday my friend!
I know you’ll be having some good eats!

Bridgett

says:

Wow, now these are truly divine. Mind sending me a few for my breakfast? They look so perfect too, I don’t know how you do it but you are incredibly talented.

Christine

says:

You’ve taken on a daunting-for-most recipe and made it look easy! I’ve saved this and will try it soon. Well done, Peter!

Antonio Tahhan

says:

I just made baklava with my mom a couple days ago – we made the Middle Eastern variation, of course :P
I would have never thought to add chocolate, but I’m always up for trying everything at least once… and from the looks of it, I think this one is going to be a keeper :)

Bellini Valli

says:

This really is a special and innovative treat for the holidays Peter. Have a wonderful holiday season with your family and friends. I look forward to many more tasty dishes from Kalofagas in 2009!!

Gloria

says:

Dear Peter this chocolate baklava is one of the most delicious and decadents I never see!!! Beautiful how all you make!!! Dear Peter have a Lovely Christmas and Happy New Year, with a lot of love your friend Gloria xxxxxxx

Helen

says:

ooh I love baklava – but chocolate baklava? peter – you are taking it to the next level – love it!

says:

Peter, I am going to have to stop following you on Twitter. This looks amazing and I have none of the key ingredients on hand. It’s Eating out the fridge week, sigh.