For the syrup
For the filling
To make the syrup, combine the water, honey, sugar, cocoa nibs and spices in a saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling, lower the heat and simmer for 15 minutes. Set aside to cool. Strain (keep the cocoa nibs aside). You should have 625ml of syrup.
Preheat the oven to 180°C, gas mark 4.
To make the filling, place the toasted almonds in a food processor and blitz until the texture resembles rough breadcrumbs. Set aside.
Process the chocolate to the same size pieces and add to the nuts along with the reserved cocoa nibs and spices.
Grease a 25cm x 35cm baking tin with some of the ghee. Place one sheet of phyllo in the tin and brush with the ghee. Repeat until you have 8 sheets of phyllo. Spread 200g of the filling over the phyllo then top with 4 sheets of phyllo brushed with ghee on each layer.
Spread another 200g of the filling over and another 4 layers of the ghee-brushed phyllo.
Spread the remaining filling on top and top with 10 sheets of phyllo for the final layer. Refrigerate for 20 minutes or until the ghee sets.
Use a ruler to cut the baklava into diamonds then bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 150°C, gas mark 2, and bake for another 25-30 minutes until it turns golden brown. Remove from the oven and spoon over the syrup.
Allow to cool completely before serving.