For Pears: The pears can stay in the poaching liquid for up to 3 days, each day they will become more flavorful and colorful. A few hours before serving, remove the pears from the liquid and drain them on a wire rack placed over a parchment paper-covered sheet pan. For Ice Cream: Use the following method to tell if it is finished: Quickly dip the spatula into the hot mixture and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the mixture holds and does not fill in the line, it is ready to be removed from the heat. If the line fills with liquid, the mixture must be cooked a little longer. Repeat the test every 30 seconds until ready. At no time should the mixture begin to boil. If you see bubbles begin to form around the edge of the pan, remove the pan from the heat and whisk the mixture thoroughly to cool it down. Once the mixture has finished cooking, pour it into a clean bowl and set aside to cool. For Sauce: This sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to 3 weeks. It can also be frozen for up to 2 months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.