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This dessert demonstrates advanced patisserie techniques rooted in molecular gastronomy. The spherical shell, likely made from tempered chocolate or isomalt, leverages the principles of crystallization and thermal manipulation to achieve a glossy, stable structure. Inside, layers of mousse, sponge, and fruit gel form a composite system of emulsions, foams, and hydrocolloids, offering textural contrast. The melting of the shell upon pouring a warm sauce illustrates heat transfer and phase change,