The article presents a chocolate lovers' baklava recipe that elevates the traditional dessert by incorporating chocolate into its elements. Recipe developer Jessica Morone emphasizes the addition of chocolate butter, chocolate honey syrup, and chocolate chips, enhancing the dessert's flavor and texture. The baklava retains a crispy exterior and a rich, nutty filling, providing a delightful indulgence for chocolate enthusiasts. It can be stored at room temperature for a couple of weeks or in the fridge for a month, and it can be frozen for up to six months, although this could affect its crispiness.
Jessica Morone asserts, "I'm a huge chocolate lover, so in my opinion chocolate versions of everything are just better, so I love that this is kind of a classic baklava with a crisp pastry and a nutty filling, but with the added chocolate flavor in every layer."
The chocolate butter adds richness and flavor and helps to crisp up the phyllo, the chocolatey honey syrup adds that signature juiciness, and the chocolate chips blend with the nuts and cinnamon for a pop of flavor in each bite.
Morone notes, "You can also freeze this for about six months," though she cautions the crispiness might be affected in the latter two storage conditions.
If you can manage not to eat the whole batch right away, it will keep at room temperature for a couple of weeks, or in the fridge for a month.
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