Chocolate hazelnut baklava

If the hazelnuts are not blanched or roasted, roast at 350F about 15 minutes until the skins peel easily and they smell roasty.

Wrap in a clean kitchen towel and massage gently about a minute to rub off most of the skins.

Process the hazelnuts with the dark chocolate broken into pieces, the sugar and some cinnamon to a grainy, coarse-sand texture.

Layer in a bigger buttered casserole as before: six buttered sheets, then three nut layers with three sheets between, then six sheets on top.

Chill an hour in the fridge, then cut into triangles.

Bake at 350F for 25 minutes, then drop to 300F for an additional 45 minutes.

Ladle the syrup over while piping hot, until bubbles sputter around the edges; cool completely, about four hours, before serving.