It is scientifically proven that the texture of a dessert has a direct impact on the perception of flavour. The tsunami of sensations the pastry chef wants to convey to customers in an emotional experience is not just the result of lengthy fine-tuning of flavours. First and foremost, it is the pursuit of the right consistency to give that flavour.
The perception of taste - or sensory experience - goes far beyond flavour. Texture has a marked influence on how we perceive what we put into our mouths, and on the sensations this arouses.