To make the crèmeux, boil the cream, sugar, vanilla pods then add gelatin. Once combined store in a cool, dry place for 24hrs. Once cooled, it should have the consistency of Chantilly cream.
Melt the dark chocolate cover in a saucepan on low heat, mix until smooth. Pour a small amount of chocolate the size of a coin on baking paper. Pour the remaining melted chocolate into a glass mixing bowl.
Coat an air-filled balloon in melted butter, then dip it into the chocolate bowl. Sit it on baking paper and refrigerate. When the chocolate has hardened, pop the balloon and remove all remnants.
Put the vanilla crèmeux with a piping bag on the base of chocolate bowl, then add slices of pear. Place a large round scoop of Carte D’Or vanilla ice cream on top with sliced almonds.
Finally, dust the plate around the dessert with some gold and cocoa powder.