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Poached Pears

Looks fantastic! My only question is on the consistency of the chocolate sauce being a proper consistency and having an idea what is too thick or thin. Thick enough to coat but not clump or run off I assume? I think I will have to practice getting the consistency right on a whole bunch of pears.
 

I use squeeze bottles to "plate paint" and put the sauce on, so the sauces should be thick enough to stick but not clump.
 
As the picture proves, we "eat with our eyes". In this case, the other senses were not disappointed too. Honestly, this is a really easy recipe. I have been compiling my recipes over the years and they are geared for single guys who want to impress in the kitchen (if you know what I mean). The rest is entirely up to you.
 
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