Mont Blanc with Poached Pear and Chocolate Sauce

• 8 Honey tuilles, 18cm long and 4cm wide
• 20

The honey tuilles and sliced dried pear may be made in advance and kept in an airtight container until ready to use.

Peel the pear and place in a heavy-based saucepan. Cover with the coffee syrup and cook for 10 minutes over a very low heat. Allow the pear to cool in the syrup. Refrigerate the pear in the coffee syrup for 8 hours before using for the pear to absorb both coffee flavour a