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1.
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In a small skillet, melt butter over low heat.
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Let stand a few mins.
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Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
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The clear yellow liquid is clarified butter.
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2.
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Preheat oven to 350F.
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In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips; mix well.
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Open and stack filo sheetson a damp towel.
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Cover with a damp towel to prevent drying out.
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Brush a 12x18-inch sheet cake pan with clarified butter.
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Layer half of filo sheets (about 10 x 12) in pan, brushing each sheet with butter.
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Spread half of nut mixture evenly over layered filo sheets.
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Brush next filosheet on both sides with butter; then place on top of nuts.
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Add 5 or 6 more filo sheets, brushing each sheet with butter.
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Top with remaining nutmixture.
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Butter next filo sheet on both sides and place on top of nuts.
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Top with remaining filo sheets, brushing each with butter.
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3.
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Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
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Do not remove pastry from pan.
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Brush top with remaining clarified butter.
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Bake 40 to 50 mins, or until golden.
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4.
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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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Heat to boiling over medium heat, stirring often.
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Reduce heat to medium-low and simmer 10 mins.
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Stir in vanilla.
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Pour hot orange syrup over hot pastryas soon as it is removed from oven.
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Let stand until cool, 4 hours orover night.
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5.
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When baklava is cool, drizzle Thin Chocolate Glaze on top.
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Allow glaze to set up before serving.
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Baklava may be kept, covered, 4 to 5 days at room temperature.
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Freeze for longer storage.
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Thin Chocolate Glaze: In a small glass bowl, combine chocolate, butter, and 1 Tbs water.
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Heatin microwave on High 30 to 45 secs, or until melted and smooth when stirred.
