Heat the chocolate chips in a double boiler until they melt.
Put aside.
Mix almond flour, sugar, butter and an egg and one egg yolk in the bowl of your stand mixer, using the paddle attachment, until smooth.
Pour the chocolate into the bowl and mix.
Make two 10 inch circles using the pastry circle.
Place one of the pastry dough circles on a piece of parchment paper.
Use a pastry brush to brush a 1 inch edge along the circle of the pastry dough with water.
Pour the almond and chocolate cream into the middle of the circle of pastry dough.
Top with pear slices.
Cover with the second pastry dough circle.
Press the edges together to seal.
Mix egg yolk and milk.
Brush the top of the galette with the egg yolk and milk mixture.
Refrigerate for 30 minutes.
Preheat oven to 460°F (240°C).
Remove the galette from the fridge.
Brush the egg yolk and milk mixture over the top of the galette.
Use a knife to create the design on the top of the galette.
Bake in the oven for 5 minutes then decrease the temperature to 350°F (180°C).
Bake for 15-20 minutes until the galette turns golden brown.
Serve warm or cold.