Candied pears with spices, Nativo chocolate, Bresse cream

Spiced Poached Pears, Nativo Chocolate and Bresse Cream (serves 6) 
 
Ingredients: 
 
Poached Pears: 
- 3 Conference pears 
- 50 g brown sugar 
- 1/2 lemon 
- 1 litre water 
- 1 small piece of cinnamon stick 
- 1 star anise 
- 3 peppercorns 
- 1/2 vanilla pod 
 
Whipped Cream: 
- 250 g Bresse cream 
- 20 g icing sugar 
 
Chocolate Sauce: 
- 150 g Nativo dark chocolate 
- 50 g cream 
- 50 g milk 
 
Decoration: 
- Sobacha (roasted buckwheat) or plain buckwheat 
- A pinch of fleur de sel 
- Marigold flowers or other edible flowers 
 
Method: 
 
Poached Pears: 
Combine water, sugar, spices and lemon; bring to a boil. 
Add peeled, cored, halved pears and simmer gently. 
Once tender, remove pears and spices. Reduce the poaching liquid to a syrupy consistency. 
 
Chocolate Sauce: 
Chop the chocolate and place it in a bowl. 
Heat cream and milk, then pour over the chocolate. 
Whisk until smooth and glossy. 
 
Whipped Cream: 
Mix cream and icing sugar, chill for 1 hour. 
Place in a siphon with one gas cartridge, or whip at medium speed until fluffy. 
 
Plating: 
Cut the pears into large cubes and coat with the pear caramel. 
Pour over the chocolate sauce, add small dollops of whipped cream, and sprinkle some buckwheat seeds.