Tra-raditional Baklava with a Twist

So, with much anticipation I am making my second alteration of baklava today. There are a lot of differences I am preforming starting with the type of dough. The kind I'm using this time is thicker and less breakable then the kind I used last time. The filling is also quite different, being inspired by the sixteen century baklava that was made with a type of lentils, I am using chickpeas. What you say? Well, they are a legume from the Mediterranean Basin, (which includes Turkey). They are also an ancient food, and according to "The Worlds Healthiest Foods," they have been recorded being eaten around 3000 BC and known to have been consumed by the Turks, Greeks and Romans.

 Interesting you say, well, I also put crushed up chocolate in it, WHATT!!! yup, this is also drawing on dessert history as chocolate was introduced to Europe around 1585 and spread out from there. So I thought that adding some in would help create a time traveling experience of richness (pretending that I am some peasant living in Turkey with only having gazebo beans for my baklava but then stealing a bag of chocolate from a merchant)

or something like that.

 So, we had some company over for dinner and because I had not used any nuts in the baklava, one of our guests who was allergic to nuts was able to eat it (yea for chickpeas!). Personally I found that this baklava had an interesting texture (a crunchy grittiness) in comparison to the previous kind I made but everybody said they really enjoyed it.  

 Now I am even more excited to make my final batch (for all you guys to hopefully enjoy). This last version will be filled with things I learned from the previous attempts as well as my own spin on baklava. Whoooooo!!