Get out a baking sheet and line it with parchment paper or a silicone pat. Cut, core and slice your pears. Squeeze the lemon over the pears and toss to coat–helps keep the pears from turning brown.
Place chocolate chips in a glass (or heat safe) bowl and place over a soup pot that you’ve filled halfway full of water. Place the pot over medium-high heat. Whisk the chocolate until completely melted and then turn the heat off. Dip the pears into the melted chocolate and lay them on your prepared baking sheet. Sprinkle with salt.
Place the baking sheet in the fridge until the chocolate has re-hardened, about 15 minutes should do it.
*Flake salt is the good stuff–the fancy pants salt. Though kosher and coarse sea salt will definitely lend the same flavor (I strictly forbid the use of iodized table salt.), flake salts like fleur de sel, french grey salt and pink salt, are just prettier. So if you’re planning on making these for people you want to impress, I would hands-down recommend using a flake salt (and good quality chocolate).