Rich and indulgent, the Valrhona Guanaja 70% chocolate mousse entremet ($9) was intense stuff. Packed with a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise, dark chocolate-coated feuilletine, and crowned with hazelnut sponge; the myriad of textures added to the whole experience. Chocolatey, nutty, and sweet, the combination reminded me a little of a MARS bar with the use of salted caramel too. An ideal treat for chocolate lovers, the bittersweetness from the mousse helped to balance the cake and made it less cloying. The shiny dark chocolate glaze also provided a nice depth to the cake though a tad gelatinous in my opinion.