French to English Other Cooking / Culinary origin of an expression

From a dessert in a very posh restaurant (Paris 8e)

Délice au chocolat Guanaja et Pailleté Feuilleté

Here is the chef's description:
Fondant au chocolat Guanaja dressé dans un cadre sur un pailleté-feuilleté au chocolat (gavotte écrasée additionnée de couverture au chocolat)

So basically, they crush up the gavotte biscuits (much like a "crepe dentelle" - type of light, crispy biscuit) and pour chocolate over it so that it hardens to form a base or crust for the cake.

I'm looking for an appetizing, elegant and succint way of putting this.
For now I've got "Guanaja chocolate delight on a crushed wafer crust" but the "crushed wafer crust" part doesn't sound terribly classy for this establishment... makes me think of the Oreo cookie pie crusts my mom used to make (as delicious as they were).
Would love to hear your ideas.