Instructions: Preheat oven to 325 .

In a food processor, grind hazelnuts, 1/4 cup sugar and cinnamon until very fine, then set aside. In small saucepan over low heat, combine clarified butter and cocoa, keeping warm throughout assembly process. Brush a 9"x13" pan with the butter mixture. Lay a sheet of phyllo in the pan. Half of the sheet will be hanging out of the pan. Brush the phyllo with the butter mixture and fold the phyllo in half so that the pan now has two layers of dough.

Brush second layer of phyllo with the butter mixture and repeat with three more sheets of phyllo. You will now have eight layers of phyllo. Spread half of the ground hazelnut mixture over the layered phyllo. Layer two more sheets of phyllo over this, brushing each with the butter mixture. Spread the remaining hazelnut mixture and repeat the layering process with six more sheets of phyllo. Lightly score the top of the phyllo in a diamond pattern. You should end up with twenty-four diamonds and a few triangles around the edges. Bake at 325 for 35-40 minutes. Let cool and cut through all the layers following the scored lines.

In a heavy saucepan combine the honey, water, 1 1/2 cups sugar, lemon juice and corn syrup. Bring to a boil. Reduce heat immediately and gently simmer 3-4 minutes. Pour the hot sugar syrup over the cooled baklava. Allow the syrup to soak in for at least one hour before serving.

LAVENDER CHANTILLY In a small heavy saucepan, scald cream and lavender blossoms. Remove from heat and let steep for 10 minutes. Strain cream and chill thoroughly. Whip cream, and add sugar after soft peaks form. Whip till soft peaks form again.

HAZELNUT BARK Temper chocolate and stir in hazelnuts. Spread mixture onto a marble slab or parchment lined sheet pan. Allow to set. Break the bark into 12 irregular pieces.

PRESENTATION Place 2 baklava diamonds on each plate. Pipe a rosette of Lavender Chantilly next to the baklava. Stand a piece of Hazelnut Bark in the Chantilly. Sprinkle a few fresh lavender blossoms on the plate.

12 servings

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