designing entremets. The challenge of navigating through a strangers' taste sensations and allowing them the aha moment is what this industry is all about." Highlighting the flavors of chocolate is a challenge, he admits, as the nuances are amazing and should be in the forefront of taste. Balance of the senses such as sweet and bitter in a product must be controlled so that the consumer has the experience the chef desires. A bonbon, for example, should always be clean and leave the flavor of chocolate not pepper or mint. "That is truly challenging and takes time and testing." Kraus believes that today's consumer is much more aware of flavor. It is not just sweet or overpowering. It is a balance of flavors. Value plays a role as well and will become more apparent. That is not to say that people will not pay for quality, he adds. The consumer is willing to pay for quality as a luxury that may become a daily routine. But quality must be John Kraus of Patisserie 46 loves to highlight flavors. Defender® 3000 Bench Scales Designed to Handle Heavy Baking with Precision! * 66lb capacity and more - perfect for weighing large batches of dough in mixer bowls * Thick stainless steel platform and welded steel frame to stand up to repeated use * Shows weights in lb, oz, g, kg and lb:oz with a quick keypress Learn more at www.ohaus.comhttps://www.facebook.com/ohauscorp http://www.youtube.com/user/OhausChannel https://twitter.com/ohaus_corp http://www.ohaus.com