Blend creme fraiche, eggs, and vanilla paste until pureed.

Add melted chocolate to the blender and puree until smooth.

Sift together sugar, salt, flour, cocoa powder, and atomized chocolate.

Create a well in the center of the dry ingredients.

Stir the blended wet ingredients into the dry ingredients.

Let the mixture rest for 30 minutes.

Press the spaetzle mixture through a spaetzle press into boiling water.

Cook for 1 minute after the spaetzle floats.

Drain the spaetzle.

Toss the drained spaetzle with a pinch of salt and olive oil to coat.

Heat a griddle with oil.

Cook the spaetzle on the hot griddle with macerated strawberries until crispy.

Top with chocolate meringue and strawberry sorbet.

Combine halved strawberries with simple syrup and let sit for 30 minutes.

Preheat oven to 200 degrees F for the meringue.

Whip egg whites and sugar together until meringue forms.

Sift together cocoa and powdered sugar.

Fold the dry ingredients into the meringue.

Fold in cacao nibs.

Spread the meringue onto a parchment-lined baking sheet, about 1/4 inch thick.

Bake the meringue for 1 hour, or until hard and dry.

Heat water and sugar for the sorbet in a saucepan until sugar dissolves and cool.

Puree strawberries with enough simple syrup to cover in a blender.

Strain the strawberry puree through a sieve.

Stir the remaining simple syrup into the strained puree.

Spin in an ice cream maker and freeze according to the manufacturer’s instructions.