Chocolate Hazelnut Baklava

2 c hazelnuts, lightly toasted
1 3/4 c sugar
1 T cinnamon, Ground
1 c clarified butter
1/2 c cocoa powder
12 phyllo dough
3/4 c honey
3/4 c water
1 T lemon juice
1 T light corn syrup
lavender chantilly
1 c heavy cream
1 T lavender blossoms
1 T sugar
hazelnut bark
2 c hazelnuts, skins removed & lightly toasted and roughly chopped
8 oz bittersweet chocolate
2 T fresh lavender blossoms garnish

1. Preheat oven to 325. 2. 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. 3.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.

Chocolate Mousse Malt Ball Pie

Ingredients for Wafer Crust
1/3 c butter, (melted)
1 1/2 c finely vanilla wafers Crushed
1/2 c toasted pecans, Chopped
Filling and Topping
1/3 c light brown sugar, Firmly Packed
3 T corn starch
1/4 T salt
1 1/2 c milk, (use regular, not
low fat milk)
1/3 c malted milk powder
6 oz semi-sweet chocolate chips
1 c malt balls, Crushed
1 t vanilla
1 c whipping cream
1/4 c powdered sugar
1 c whipping cream
1/4 c powdered sugar
1 t vanilla

Instructions for Wafer Crust: Finely crush vanilla wafers.
Add melted butter and pecans.
Mix well. Press mixture evenly onto bottom and sides of a 9" or 9.5" pie plate. Bake at 375 degrees for 10 minutes or till edges are golden brown. Cool completely before filling.

1. In a medium saucepan, combine brown sugar, cornstarch, salt and malted milk; mix well. Slowly add milk and cook over medium heat until mixture boils and thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips and vanilla until mixture is smooth. Refrigerate about 25 minutes or until cool.

2. In another bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture.
Stir in 1/2 cup of the chopped malt balls (reserving the other 1/2-cup for garnish). Pour into cooled piecrust.

3. In a small bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar ad vanilla until stiff peaks form. spread over pie filling. Sprinkle with reserved crushed malt balls
Refrigerate for at least 2 hours or until firm. Store in refrigerator.

Chocolate Rocky Road Bars

Crust Ingredients
1/2 c land o lakes butter
1/3 c semi-sweet real chocolate chips, (we recommend
nestl toll house morsels)
1 c sugar
3/4 c all-purpose flour
1/2 c chopped walnuts, pecans or peanuts
2 eggs
1 t vanilla
Topping Ingredients
1 c miniature marshmallows
1/2 c semi-sweet real chocolate chips, (we recommend
nestl toll house morsels)
2 t shortening

Heat oven to 350F. Melt butter and 1/3 cup chocolate chips in 3- quart saucepan over medium heat, stirring constantly, until melted (4 to 5 minutes). Remove from heat.
Stir in all remaining crust ingredients until well mixed.

Spread into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until sides of bars begin to pull away from edges of pan.

Sprinkle with marshmallows. Continue baking for 3 minutes.

Combine 1/2 cup chocolate chips and shortening in small microwave-safe bowl. Microwave on High, stirring occasionally, until melted (1 to 2 minutes). Drizzle bars with melted chocolate. Cool completely. Cut into bars.