Drain the pears thoroughly on paper toweling. Combine the cocoa and sugar in a mixer bowl, then blend into the cream. Add the salt, vanilla and mint extracts. Soften the gelatin in 1 tablespoon of cold water, then dissolve over hot water. Add the gelatin to the cream mixture and stir until smooth. Chill until of spreading consistency. Fill the cavities of the pears and spread the cut sides with the chocolate mixture. Place 2 pear halves together to form whole pears, then place in a shallow dish, chill for at least 1 hour. Arrange each pear in a stemmed compote and spoon the Creme de Cacao over the pears. Garnish with Chocolate Leaves and chill until ready to serve.

have a bit more time, try using fresh pears which have been peeled and poached until tender. For a special treat, inject the pears with some of the Creme de Cacao, or Creme de Menthe.