First, let’s make the puree. Line up parchment paper on a baking tray and pre-heat oven to 350F. I usually do 3 pears just to be on the safe side, in any case, I will use the extra for something else. Cut them into pieces and drizzle a little bit of honey or sugar on them. Bake them for about 30 minutes then throw them in a food processor and blend to a fine texture. Put the puree in a pan and over medium-low heat thicken the puree a little bit, don’t cook it. Reserve

In a pot, bring the corn syrup and cream to boil, mix and remove from heat. Stir in the liqueur and pear puree.

Pour the cream mixture into the tempered chocolate and stir vigorously. Frame it, cover, rest at room temperature.