Cook sugar syrup of sugar, citric acid and 2 cups of water.

Cook pears in the syrup until soft. Taking care to keep them whole, take pears out and cool.

For the jelly, squeeze berry juice. Cook broth of the squeezed berry pulp and filter, add sugar and boil. Then add soaked in 4 tablespoons of cold boiled water gelatin, bring to a boil and filter, add berry juice.

Put pears in small molds and cover with the jelly.

Melt chocolate over bain-marie.

Garnish pears with chocolate glaze and whipped cream.