• In a large bowl, mix together pecans, chocolate chips, sugar, and cinnamon. Set aside.
• Brush a 15 x 10 x 1-inch baking sheet lightly with melted butter. Preheat oven to 325 degrees.
• Layer 8 sheets of phyllo dough on the bottom of the baking sheet brushing each sheet with butter.
• Sprinkle 2 cups of filling mixture over the buttered sheets.
• Top with 4 more sheets of phyllo brushing each sheet with butter.
• Sprinkle with remaining filling mixture and top with remaining phyllo sheets/butter.
• Place toothpicks along the side of baking sheet every 2 1/2 inches.
• Lightly cut across at at an angle between toothpicks forming a diamond pattern.
• Bake for one hour.

To make the Syrup

• In a medium sauce pan, stir together orange juice, water, sugar, honey, and lemon juice.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Remove Choclava from oven and pour syrup over.
• Allow to cool for 10 minutes, then cut choclava all the way down to the pan to separate.