1 lb. frozen phyllo dough (about 24 sheets)
1 lb. walnuts, finely chopped
1 (6 oz.) pkg. semi sweet chocolate pieces, finely chopped
3/4 c. sugar
1 1/2 tsp. ground cinnamon
1 1/4 c. butter, melted
3/4 c. orange juice
1/2 c. sugar
1/2 c. honey
2 tbsp. lemon juice
2 sq. semi sweet chocolate

Thaw phyllo dough according to package directions. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon; set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheeet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of the nut mixture and top with four more phyllo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer and cut into diamond or triangle shaped pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour.

Melt chocolate; add orange juice, sugar, honey and lemon juice. Pour over baked choclava.