Instructions: In a food processor, finely grind hazelnuts with1/4 cup sugar and cinnamon.

Set aside.

In a small saucepan over low heat, thoroughly combine clarified butter and cocoa, keeping warm as you assemble dessert. Brush a 9-by-13 inch baking 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 to make 2 layers. Repeat layering process with 3 more sheets of phyllo. You will now have 8 layers. Spread top with half of the hazelnut mixture.

Repeat the layering process with 2 more sheets of phyllo. Spread the remaining hazelnut mixture on top. Repeat the layering process with remaining 6 sheets of phyllo.

Lightly score the top of the phyllo in a diamond pattern. You should end up with 24 diamonds and a few triangles around the edges.

Bake 35 to 40 minutes, until the diamond shapes puff up and the edges start to get dark. Let cool and cut through all layers following the scored lines.

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

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

Note: To make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and place in a container; this clarified, drawn butter is ready for use.

Note: Use edible flowers that have been organically grown or have not been sprayed with any chemicals.

Lavender Chantilly

1 cup whipping cream
1 tablespoon dried or fresh lavender blossoms (see note)

1 tablespoon granulated sugar

In a small heavy saucepan, bring cream and lavender blossoms just to a boil.

Remove from the heat right away and let steep for 10 minutes. Strain cream through a sieve and chill thoroughly.

Before serving, whip cream, adding sugar after soft peaks form. Whip until peaks form again.

Note: Use edible flowers that have been organically grown or have not been sprayed with any chemicals. You can find lavender in some natural foods stores or specialty stores.

Hazelnut Bark

8 ounces bittersweet chocolate
2 cups hazelnuts, toasted, skins removed and roughly chopped (see note)

Melt and temper chocolate. (To temper, heat chocolate to 115-120 degrees, then cool to 88 to 91 degrees.) Stir in hazelnuts. Spread mixture onto a sheet pan lined with parchment paper. Allow to set until hard, about 10 to 15 minutes.

Break the bark into 12 irregular pieces.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

To assemble dessert: 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 Lavender Chantilly. Garnish with fresh lavender blossoms.

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