An amazing blend of tastes and textures. Anyone who tries this will be licking their spoons …
Dice pears into small cubes and soak for three minutes in lemon juice.
Cut open the vanilla bean and scrape out the black seeds inside.
Place water, sugar, vanilla sugar, and vanilla seeds into a saucepan, bring to a boil, and cook for just two minutes. Add pear cubes and cook for another two minutes. Remove from fire and set aside to cool. Refrigerate the pears in their cooking syrup until completely cool to keep them firm.
Place the bittersweet chocolate in a small bowl.
Combine heavy cream and coffee granules in a saucepan and heat until just before the boiling point. Pour the hot cream over the chopped chocolate and wait one minute. Mix until melted. If the chocolate doesn’t melt completely, transfer to the microwave.
Add three tablespoons of brandy and mix well. Refrigerate.
Place the white chocolate in a small bowl.
Heat heavy cream with coffee granules in a saucepan until just before the boiling point. Pour the hot cream over the white chocolate and mix well until the chocolate is completely melted.
Heat the glucose syrup slightly in the microwave. Using a spoon dipped into water, combine the glucose with the chocolate cream mixture. Transfer to a bottle or glass jar and refrigerate.
Melt the baking chocolate in the microwave.
Line a cookie sheet with Gefen Easy Baking Parchment Paper. Place an acetate sheet on the parchment paper and arrange the chocolate stencil on top.
Pour the melted chocolate over the stencil and make sure that the chocolate fills all the crevices. Using a flat, metal spatula, smooth the chocolate over the stencil and remove excess. Try to keep the edges smooth. Freeze for five minutes.
Remove the stencil, wait five minutes until chocolate reaches room temperature, and then release the molds from the pan.
You can place a sheet of decorative transfer paper under the chocolate stencil to enhance your chocolate designs.
Whip the whipping cream until firm. Fit a piping bag with a large star shape and fill it with the cream.
Drain the syrup from the pears and place one tablespoon of pear pieces in each champagne glass.
Heat the chocolate cream until it is soft and pours easily. (Make sure not to overheat, or you’ll end up with steam in the champagne glasses.) Heat the coffee liqueur so it will pour easily by pouring boiling water into a bowl and placing the liqueur bottle inside.
Pour a layer of chocolate cream over the pears, and then a layer of coffee liqueur on top. Pipe whipped cream over the coffee liqueur and garnish with coffee beans. Drape the chocolate decorations over the lip of the glass and serve immediately.
If desired, you can use parve chocolate instead of dairy and parve dessert topping instead of the cream in this recipe. It will still be delicious.
You can prepare all the components of this recipe, except for the whipping cream, up to a week ahead of time and store in the refrigerator. The whipping cream should be whipped just prior to assembly. The liqueur can be refrigerated for up to two months.