Baklava Diamonds with Double Chocolate and Walnuts
Baklava is a timeless dessert soaked in syrup. It’s luscious, crunchy, and often found in Greek cuisine. This version brings a chocolate twist, doubling down on cocoa to make each bite indulgently delicious. If you love traditional baklava but want to try something a little more decadent, this recipe is for you.
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When I make these baklava, I start by preparing a silky chocolate butter that will soak into the phyllo sheets, giving them a deep chocolate color and a unique taste.
I used a silicon tray for the first time here, which worked perfectly to hold everything in place and made for easy removal once baked. I will keep on using silicon trays for my baklavas from now on!
The base is made with four thin sheets of phyllo, each brushed carefully with the melted chocolate butter to create that irresistible, crisp, chocolatey crust.
I prepared the filling by blending walnuts with a touch of cinnamon, dark chocolate chips, and chunks of milk chocolate—that’s where the “double chocolate” comes in! I pulse the walnuts coarsely to keep some crunch and prevent the oils from turning the mixture into a paste that’s too creamy.
Of course, if you prefer a finer texture, you can grind the walnuts more. This nut and chocolate mix is then spread evenly over the layered phyllo sheets.
Then, I add two more layers of phyllo with more butter, followed by another generous layer of the nut mixture. The top is finished off with four final sheets of phyllo, each brushed with the chocolate butter, making sure the layers are beautifully stacked and ready to bake.
Important tip: Don’t make the same mistake I often do I did: Running to open the oven right after putting the baklava in just because I forgot to cut it. Always slice your baklava before baking to ensure perfect pieces and even baking.
Once the baklava is out of the oven, still hot and bubbling, I immediately pour over the cool syrup made with sugar, water, honey, fresh lemon juice, orange zest, cloves, and cinnamon.
The syrup seeps into every crack and crevice, making the baklava sing! It keeps the dessert moist and sweet with a perfect citrusy-spiced balance. >> Head to this post to learn how to make a perfect baklava syrup!
Baklava Diamonds with Double Chocolate and Walnuts
Ingredients
- 16 sheets phyllo pastry
- 200 grams unsalted butter melted
- 100 grams dark chocolate melted and mixed into the butter
- 250 grams walnuts coarsely processed
- 100 grams dark chocolate chips
- 50 grams 50 g milk chocolate chopped into small pieces
- 1 tsp ground cinnamon
For the syrup
- 500 grams sugar
- 750 ml water
- 1 tbsp Cretan thyme honey
- Juice of half a lemon
- Zest of one orange
- 3 whole cloves
- 1 cinnamon stick
Instructions
- Prepare the chocolate butter by melting the butter and stirring in the dark chocolate until smooth.
- Lay a silicon baking tray with a layer of phyllo sheets, brushing each sheet generously with the chocolate butter. Repeat for four layers.
- Spread the walnut mixture — made by mixing processed walnuts, cinnamon, milk chocolate pieces, and dark chocolate chips — evenly over the phyllo base.
- Add two more phyllo layers, again brushed with chocolate butter, then another layer of walnut filling.
- Finish with four more phyllo layers, each brushed with chocolate butter.
- Cut the assembled baklava into diamond shapes.
- Bake until golden and crisp.
- While baking, prepare the syrup by boiling sugar, water, honey, lemon juice, orange zest, cloves, and cinnamon stick until fragrant and slightly thickened.
- Let the syrup boil for 8 minutes and pass through a colander into a bowl to cool.
- Once the baklava comes out of the oven and it is still hot, pour the cooled syrup evenly over it.
- Allow the baklava to absorb the syrup fully before serving.
Nutrition
Secrets for Perfect Baklava
- Use fresh, high-quality phyllo sheets and keep them covered with a damp towel while working to prevent drying out.
- Melt the chocolate slowly into the butter for a smooth, glossy finish.
- Don’t process the nuts too finely; a bit of texture is key to great baklava.
- Pour syrup over hot baklava to ensure it absorbs well without making the pastry soggy.
- Let the baklava rest for at least an hour after adding syrup for the best texture and flavor.
Add a Different Touch to Your Version with These Ideas!
- Substitute walnuts with pistachios or almonds for a different nutty flavor.
- Add a pinch of cardamom to the nut mixture for extra aroma.
- Swap dark chocolate chips with white chocolate or caramel bits.
This recipe is a decadent twist on a classic favorite. The double chocolate layers bring richness, balanced perfectly by the syrup with orange flavor and the walnuts. Will you bake it soon?
Pin for Later!
Greek Baklava with Double Chocolate
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
