Drain pears, reserving syrup. Place pears in a bowl; set aside.
In a saucepan, combine reserved syrup and coffee crystals. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is slightly thickened and reduced to 1/2 cup. Stir in vanilla. Pour syrup-coffee mixture over pears. Cover; refrigerate at least 4 hours, turning pears once.
To serve, use a slotted spoon to place 2 pear halves into each of 6 dessert dishes. Top with the reserved syrup, yogurt, and chocolate. Makes 6 servings.