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1
In a small skillet, melt butter over low heat.
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2
Let stand a few minutes.
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3
Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
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4
The clear yellow liquid is clarified butter.
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5
Preheat oven to 350u00b0F.
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6
In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
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7
Mix well.
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8
Open and stack phyllo sheets on a damp towel.
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9
Cover with a damp towel to prevent drying out.
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10
Brush a 12x18-inch sheet cake pan with clarified butter.
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11
Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
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12
Spread half of nut mixture evenly over layered phyllo sheets.
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13
Brush next phyllo sheet on both sides with butter, then place on top of nuts.
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14
Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
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15
Top with the remaining nut mixture.
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16
Butter next phyllo sheet on both sides and place on top of the nuts.
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17
Top with remaining phyllo sheets, brushing each with butter.
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18
Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
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19
Do not remove pastry from pan.
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20
Brush top with remaining clarified butter.
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21
Bake 40 to 50 minutes, or until golden.
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22
About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
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23
Heat to boiling over medium heat, stirring often.
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24
Reduce heat to medium-low and simmer 10 minutes.
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25
Stir in vanilla.
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26
Pour hot orange syrup over hot baklava as soon as it is removed from oven.
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27
Let stand until cool, 4 hours or overnight.
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28
When baklava is cool, drizzle Thin Chocolate Glaze on top.
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29
Allow glaze to set up before serving.
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30
Baklava may be kept, covered, 4 to 5 days at room temperature.
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31
Freeze for longer storage.
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32
To make the Thin Chocolate Glaze------------------.
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33
In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
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34
Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
