Chocolate Teardrops with pear mousse: (British food)4

Ingredients:
For the chocolate teardrops:
Bittersweet chocolate coating 250gr
For the pear mousse:
Sheets of gelatine 4
Sugar 100gr
Whipped cream 250ml
Pear puree 250gr
Pear schnapps 50ml
For the caramel sauce:
Caster sugar 250gr
Double cream 350gr
For the pear glaze:
Pear juice 100ml
Sugar 50gr
Sheets of gelatine 1 ½
To garnish: chopped pistachios
Instructions:
To make the chocolate teardrops, melt the chocolate coating in a double boiler. Apply a thin layer of chocolate to three plastic strips of different lengths and form teardrop shapes. Allow to set in the refrigerator.
For the pear mousse, soak the gelatine in cold water. Mix the sugar and pear puree; bring to a boil until the sugar melts. Add the gelatine and simmer until the mixture is the colour of caramel. Allow to cool, and then blend in the whipped cream and pear schnapps. Refrigerate the mousse for three hours.
To make a sauce, melt the sugar over medium heat boiler and cook to a caramel, and then take off the heat and slowly add the cream, be careful from the steam and any hot caramel spitting up. Return to heat and melt caramel, use hot or cold.
Prepare the pear glaze by bringing the sugar and pear juice to a boil. Adding the previously soaked gelatine and passing the mixture through appointed sieve. Fill the teardrops with pear mousse and use a pastry brush to coat them with glaze. Arrange the tears on a plate pour some caramel sauce next to them and garnish with chopped pistachios.