Melt the chocolate. Heat the milk until boiling point. Add the gelatin sheets, previously soaked in very cold water for 10 minutes. Pour the milk, little by little, onto the melted chocolate and create a good emulsion. When the chocolate reaches 30°C, fold the cream using a rubber spatula. Fill the semi sphere silicon molds. Freeze.
Heat water, sugar and cream. At 40°C add the cocoa powder and continue stirring until it reaches 103°C. Remove from the heat and add the gelatin leaves, previously soaked in cold water. Strain and use at 35°C on the frozen chocolate mousse.
Cut the sponge cake with the compote, using a round cutter, just the right size to fit into the chocolate shell. Cover with some mousse using a small spatula. Let it set in the fridge for 30 minutes. Glaze the chocolate mousse with cocoa glazing, and place them onto the chocolate shell. Decorate with half raspberry and gold leaf.