Chocolate Baklava

1. Thaw your phyllo dough according to the instructions on the package.
2. If your nuts are raw, lightly roast them in the oven.
3. Melt your butter in the microwave or a small saucepan and set aside.
4. In the bowl of your food processor fitted with an 'S' blade, pulse roasted almonds and hazelnuts until you get medium to small pieces. Transfer to a medium sized bowl.
5. Next, add your chocolate to the bowl of your processor and pulse until you get small pieces. Transfer to the bowl with your nuts. 
6. Add cinnamon and cardamom and mix until combined and set aside.
7. Unroll your thawed phyllo sheets and trim to fit your 9x9 inch (22.8 x 22.8 cm) pan. Place a damp kitchen towel on top to prevent the dough from drying out.

Assembly

1. Bush melted butter to the bottom and sides of the pan. Add your first sheet of phyllo and brush some butter on top. Repeat with 7 more sheets, making sure to butter each sheet. You will have a total of 8 sheets for the first layer.
2. Next, evenly spread a third of your nut/chocolate mixture on top.
3. Add 5 more sheets of phyllo on top, buttering in between each sheet.
4. Evenly spread another third of the nut/chocolate mixture for your next layer.
5. Repeat 2 more times. Add 5 sheets of phyllo, buttering in between each layer and then add the rest of the nut/chocolate mixture on top. Finally, top with the final 10 sheets of phyllo, buttering in between each layer.
6. Place in the freezer for 15 minutes. This will allow the baklava to firm up and will make it easy to cut. 
7. While the baklava is firming up, set your oven rack to the center and preheat the oven to 325ºF (162ºC).
8. Remove the baklava from the freezer and with a sharp knife, cut the baklava into 9 equal squares. It doesn't have to be perfect. Next, cut each square diagonally, leaving you with 18 triangles. Bake for 45 minutes.

Honey Syrup

1. While the baklava is baking, we will make the honey syrup. In a saucepan over medium heat, add water, sugar and cinnamon stick and bring to a simmer.
2. After 5 minutes, add your honey and simmer for an additional 5 minutes. Turn the heat off and allow the syrup to cool in the pan with the cinnamon stick.
3. Once the baklava comes out of the oven, remove the cinnamon stick and pour all of the honey syrup on top of the baklava, making sure to get in all the nooks and crevasses. Allow to cool in the pan for 4 to 5 hours before serving. Overnight is even better as the syrup has time to soak. Enjoy!