Chocolate Leaves for Poached Pears with Riesling

Reserve 1/2 cup chopped chocolate; transfer remaining chocolate to a medium heatproof bowl set over (not in) a pan of barely simmering water. Heat, stirring occasionally, until melted and a chocolate or candy thermometer registers 131 degrees. Remove from heat; stir in reserved 1/2 cup chocolate until melted. Continue stirring until it cools to 82 degrees to 84 degrees. Return to pan of warm water; reheat to 88 degrees. Use immediately.

Using a small, dry pastry brush, coat underside of each pear leaf with a thick layer of tempered chocolate. (If chocolate drips onto top of leaf, gently wipe it away with your fingertips.) Drape leaves, chocolate sides up, over a large skewer or the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

Gently grasp the chocolate layer of each leaf with kitchen tweezers (to prevent melting, don't touch the chocolate with your hands). Holding the stem, peel the leaf away with your fingers.