Combine the melted chocolate with the water in a bowl. Place the bowl in another, larger bowl with ice inside. Start whisking immediately and vigorously: don't leave the bowl in the ice without whisking! Soon the chocolate will start cooling and thickening. Keep whisking until it resembles a mousse.
Transfer the chocolate to a ramekin and let it sit in the fridge, while preparing the pears.
In a pot heat all ingredients except the pears. Bring to boil, whisking from time to time, until the honey is dissolved.
In the meantime peel the pears, leaving the stem and some skin on top. Cut the bottom, if needed, to make them stay straight. Core them using a sharp small knife or a special tool.
When the water is close to simmering, add the pears to the pot and lower the heat. Cover the pot with a lid and let simmer for about 20 minutes or until the pears soften.
Remove the pears and the spices and increase the heat. Let the water boil uncovered for 30-40 minutes to reduce its volume significantly and to thicken.
Remove the pot from the heat and let the sauce cool about 15 minutes.
Serve the pears in individual plates with some of the sauce and with a tablespoon of the chocolate mousse aside.
The pears should be ripe but firm, not soft.
The consistency of the chocolate mousse should be smooth. If it becomes grainy, you didn't whisk quick enough. Just melt the mousse again and repeat the process.