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BAM Cake converter 
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Ingredients:
- 200 g BAM dark chocolate drops
- 500 ml whipping cream
- 3 ripe pears
- 400 ml water
- 30 ml rum for cooking
- 1 teaspoon cinnamon
- 80 g granulated sugar
Instructions:
1
Melt the chocolate with 100 ml cream in a double boiler; whip 400 ml cre- am until medium soft peaks form and refrigerate. Fold whipped cream into the cooled chocolate with a spatula.
2
While the chocolate is melting, prepare the pears. Peel the pears and cut them in half. Spoon out the seeds, leaving the stalks if desired. Pour water into the saucepan and add all the other ingredients; stir and place in the pears with the cut side down, then cook on medium heat for 10 minutes. Swirl the sauce by tilting the saucepan occasionally. Do not stir pears with utensils so as not to damage them. Carefully take the cooked pears out of the water and place them on a cooling rack to drain and cool.
3
Fill the piping bag with cream and divide it evenly between the glasses. Place one half of a chilled cooked pear in each glass and sprinkle with hazelnuts and almond flakes.
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