Chocolate Baklava (Μπακλαβάς Σοκολάτας)

Perhaps one of the best known and popular Greek desserts is Baklava. Greeks have made & enjoyed Baklava for ages and it's popularity is further evidenced by versions of Baklava appearing in Turkish, Middle-Eastern and Persian cuisines.

Baklava is essentially made of layers of phyllo sandwiching a nut and spice mixture in the middle. A syrup is then poured over the baked Baklava to offer up a glossy texture on the palate and contrasted by the crunch of the phyllo and nut mixture.

The most common Baklava made by Greeks contains walnuts but pistachios and almonds can make an appearance and here I use all three in the nut and spice mixture.

For as long as I can remember the special occasion Greek table, Baklava usually made it's appearance on the dessert table.

A Greek bakery could not survive without an offering of Baklava in their patisserie offerings. Some versions of Greek Baklava are drowned (in my opinion) with the finishing syrup and I prefer the " not too much, not too little but juuuust the right amount" of syrup.

Chocolate Baklava is offered up by better Greek bakeries. One of Greece's pre-eminent bakeries, Xatzi (Hatzi) produces a wonderful Chocolate Baklava but I've trimmed the size to a smaller, bite-sized triangle that will allow your appetite to explore the other treats on offer at the Greek dessert table.

Before I get to the recipe, a quick reminder for those sheepish on handling phyllo pastry:

• Buy frozen phyllo from a store that has a high turnover of phyllo (equals fresh) from a Greek or Middle-eastern store.
• Thaw your phyllo overnight in the fridge prior to use and allow it to come to room temperature (for 15 minutes) before using.
• Place a damp towel over the phyllo while assembling your dish and be organized, work quick.
• Melted clarified butter is my preferred treatment for brushing phyllo.

Chocolate Baklava (Μπακλαβάς Σοκολάτας)
1 package of frozen phyllo (thawed overnight in fridge)
1 cup of walnuts
1 cup of blanched almonds
1 cup of blanched pistachios
1 cup of coarse bread crumbs
3 Tbsp. of sugar
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 egg white
2 sticks of melted unsalted butter, clarified
1/4 cup olive oil (reduces the prospect of butter burning)

Syrup
1/2 cup honey
1 1/2 cups of sugar
1 1/2 cups of water
1 cinnamon stick
4-5 whole cloves

Chocolate Coating
100 gr. of semi-sweet chocolate
100 gr. of unsalted room temp. butter

1. In a food processor, pulse your walnuts, almonds, pistachios and bread crumbs into a coarse ground. Empty into a bowl and add your ground cinnamon and clove, sugar and egg white and mix to bind all the ingredients. Set aside. In a small saucepan, melt your clarified butter with the olive oil and keep warm.
   
2. Roll out your phyllo on your work surface and vertically dissect in half. Now cut each half into three, leaving you with six long strips of phyllo sheets.
3. Place a strip on phyllo on the board, paint some butter with a brush and lay a second strip of phyllo and again paint in with butter. Place a heaping Tbsp. of the nut filling at the bottom the strip and fold the side in over the filling and then starting from the bottom, fold into a triangle shape as shown (diagram).
4. Place on a baking sheet that's been brushed with butter and continue to form your triangular pockets of Baklava.
5. Pre-heat your oven to 325F (middle rack) and butter the tops of your Baklava triangles. Bake for 45 to 60 minutes or until the tops are golden-brown. Allow to cool.
6. Make your syrup by adding the honey, water, sugar, cinnamon stick and wholes in a medium pot and bring to a boil. Simmer for 5 minutes and then pour over the cooled Baklava triangles. After 60 minutes, carefully flip the Baklava and allow the other half of the triangles to soak up the syrup. Place the Baklava triangles on a wired tray to drain.
7. To make the chocolate coating, set up a double-boiler on your stove top and ensure the water is on a very low simmer. Add your chocolate and butter and gently whisk until incorporated and melted.
   
8. Use some wooden souvlaki skewers to assist in coating your baklava with chocolate. Carefully secure each triangle with a skewer and place the triangle in the melted chocolate and twirl in the chocolate until coated. You may then stick the skewer into a florist's oasis to allow the Chocolate Baklavas to dry.
9. Once cooled, place in a plastic-wrap lined container and store in a cool dry place or even a freezer. Good for a month (if they last that long).

Chocolat Mousse

Here in Canada, we have our own Food Network. It has it's own original name, "Food Network Canada" (how creative).

Us Canadians are uptight about "foreign" influences and our government tries to protect our industries from foreign domination (US) and dually to promote Canadian content in literature, print media, television, radio, music and even commercials.

The government body responsible for this regime is the Canadian Radio-television & Telecommunications Commission (CRTC).

Without the CRTC, there would be no Food Network Canada which by law must have a certain percentage of Canadian-produced shows on air.

The CRTC is a double-edged sword but in the instance of food, I think they've done good by giving some Canadian food personalities a chance at the food spotlight.

At Food Network Canada, there's a Cooking Club Recipe Challenge held each month and a recipe from one of the Network's Canadian personalities is chosen as the featured recipe.

Several food bloggers like myself reproduce the featured recipe along with their own little twists.

This month's recipe is Laura Calder's Chocolat Mousse. Laura Calder is from eastern Canada and her show's called French Food at Home. I've tried a couple of her recipes and I was pleased with the results. I understand she'll be back for a second season (yay...she's hot)!

Her chocolate mousse is very straight forward but I should underline that raw eggs are used here and if you don't have the freshest of eggs, are pregnant, elderly or infirm then please try a mock chocolate mousse.

This dessert is simple elegance, easy to make and a joy to eat...licking each little bit of mousse off the spoon. The hint of orange is always welcome and for my own little twist, I crushed some Amaretti cookies to top off this classic dessert.

Chocolat Mousse

• 5 ounces dark chocolate
• 4 egg whites
• 2 tbsps sugar
• 2 egg yolks
• 1 tsp orange zest
• 1 tbsp Cointreau

1. Melt the chocolate over a bain-marie (double boiler) until smooth. Beat the egg whites to soft peaks, sprinkle in sugar, and continue beating to a stiff meringue, a minute or two longer.
2. Beat the yolks with the orange zest and Cointreau in a bowl.
3. Whisk the chocolate into the yolks. Fold in a spoonful of the whites, then pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into a serving bowl. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

Merenda, The Other Nutella

Jenn, the Leftover Queen just posted a cupcake that contained dates and Nutella. You know, that chocolate spread in a jar that you secretly eat spoonfuls of? Yeah, that choocolate spread.

Not to be left out, the Greeks also have their own brand out in the market, called Merenda. While in Greece, I've tried both versions and I can't seem to taste the difference. When in Greece...eat Merenda right?

Greeks will often smear Merenda on slices of bread or have in a dessert crepe with ground hazelnuts and that's how I like it best.

I'm not a about to set up a creperie but I came close to recreating the joy in eating a crepe with Nutella and nuts.

I simply made a Merenda grilled sandwich! February 5th has been declared World Nutella Day and I pay homage to the chocolate spread with my grilled Merenda sandwich.

Catch the round up how others have been enjoying Nutella at Ms. Adventures in Italy.

Grilled Merenda Sandwich

2 slices of bread
non-hydrogenated margarine
Merenda (or Nutella) chocolate spread
Crushed hazelnuts

1. Place a non-stick fry pan on your stove and pre-heat on medium.
2. Spread margarine on both slices of bread and then spread a good coast of Merenda on the inside of each slice.
3. Sprinkle some crushed hazelnuts on the chocolate spread and then smack your sandwhich together and grill for about 3 minutes per side or until golden brown.
4. Cut your sandwich in half and enjoy the oozing goodness of your grilled Merenda sandwich.