For the syrup

1. Place water and sugar in a heavy sauce pan and bring to a boil
2. Reduce heat to medium and continue to simmer, stirring constantly until you have reached a syrup like consistency, about 5 minutes

For the baklava cups

1. Brush each phyllo sheet with melted butter then tear or section into smaller pieces
2. Line the bottom and up the sides of each cup with phyllo, ensuring 6 sheets deep
3. Place nuts in a small food processor and grind until semi-fine
4. Place nuts in a mixing bowl, add spices tossing to incorporate
5. Add syrup and mix until fully incorporated
6. Layer the inside of phyllo cups with the nut mixture
7. Bake in a pre-heated oven at 350°F for just a few minutes until golden

For the ice cream

1. Melt chocolate in a double boiler over low heat
2. Whisk eggs, almond extract and sugar in a double boiler, continuing to whisk until sugar has melted
3. Slowly add warm half and half while continuing to whisk
4. Slowly add heavy cream doing the same
5. Add melted chocolate, black onyx cocoa, and spices, continue to whisk until custard consistency achieved
6. Strain custard through a mesh sieve into a large bowl
7. Chill in refrigerator for at least 2 hours or overnight
8. Place fully chilled custard into an ice cream machine per manufacturer’s instructions
9. Place a mini scoop of soft serve style ice cream over room temperature baklava cups