Ingredients:
· 1 C. dark chocolate chunks or chips
· 3 cardamom cloves, cracked carefully so not to shatter the shell
· 1 # pecans, pulsed finely in a food processor
· 2.5 tsp. cinnamon
· ¼ tsp. clove
· 5-6 grates of fresh nutmeg
· 1/3 c. sugar
· 1 # phyllo sheets, thawed
· Melted butter, as needed
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· 2 oz. orange juice
· 1 oz. bourbon
· 3 oz. honey
· 1 tsp. vanilla
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· ¼ # dark chocolate chunks
· 1 oz. butter
· 1 T. water
Preparation
1. Over a double boiler, melt the chocolate about 75% of the way, you still want it a little less than chunky – think chunky smooth. Remove from heat and discard the 3 cardamom pods.
2. In a bowl, combine the pecans, cinnamon, clove, and sugar; toss well to combine. Add the melted chocolate a mix well.
3. Prepare the phyllo by removing the packaging, laying it out flat and covering it with a damp cloth or paper towel.
4. In a large baking dish or a large high rimmed baking sheet, brush the bottom with a little bit of melted butter, brush 1 sheet of phyllo dough (gently but completely) with melted butter. Place the buttered side down in the baking vessel, and butter the top side. Repeat this process 5 more times (for a total of 6 layers). Spread half of the nut mixture evenly over the phyllo layers. Top with 6 more layers of phyllo sheets, buttered top and bottom side. Spread the remaining half of the pecan mixture evenly over the sheets. Top with the remaining sheets of phyllo, again buttered on both sides.
5. Using a very sharp knife, cut the umbaked choclava into 40-50 diamond shaped pieces, diagonally. Brush the top with a little more butter (it will fall down in the cracks a bit.
6. Bake in a preheated 350 degrees oven for 40-45 minutes or until crispy and golden brown. Remove from the oven and immediately pour over the bourbon syrup and let cool to room temperature.
7. Meanwhile, while the choclava is baking, melt the chocolate, butter, and water over the double boiler. Stir well to combine. Cover and set on the stove top to stay warm.
8. In a sauce pan, combine the orange juice, bourbon, and honey. Heat to combine and make a syrup. Remove from the heat and add the vanilla.
9. When the chocolava is at room temperature, go around the edges and the cracks with an icing spatula to ensure easy removal. Drizzle with the melted chocolate.