Peel the pears, quarter them, remove the seeds and cut them into slices. Caramelise the sugar in a pan until golden brown. First add 1 tbsp. butter, then add pear slices and lemon juice and simmer for about 2 minutes.
Place in a bowl and allow to cool.
Lightly roast ground hazelnuts in a pan without fat, remove and allow to cool. Clean the pan, roast the hazelnut leaves as well, take them out and let them cool down.
Put 125 g butter, 80 g icing sugar and salt into a mixing bowl and whisk until creamy. Mix in the eggs one after the other, alternating with 1 tbsp. flour. Mix remaining flour, ground hazelnuts, baking powder and cinnamon and stir in briefly together with the milk.
Preheat the heart-shaped waffle iron and spread a thin layer of oil on it. Pour in 1 small ladle of dough and bake at medium heat until golden brown. Bake seven more waffles in succession.
Divide the waffles into hearts and arrange on plates with caramel pears and chocolate sauce, hot or cold. Dust with hazelnut leaves and 1 tsp. icing sugar.