Cost Breakdown

Critical Success Points

• • Poach the pears until they are tender but still firm.
• • Melt the chocolate in a bain‑marie without burning it.
• • Allow the chocolate to set completely before adding the almond cream.
• • Final bake: ensure the almond cream is set and the crust is golden.

Safety Warnings

• • Handle the hot syrup carefully to avoid burns.
• • Melted chocolate can reach high temperatures; use a bain‑marie and stir constantly.
• • Use kitchen gloves or a protective sleeve when handling the hot pan out of the oven.