Never thought about the "shiny" part. I always have a shiny crust. I use a recipe from a great old Vermont restaurant--The Bakery Lane Soup Bowl, which was located on the Otter Creek in Middlebury. It's a quick and easy recipe and it's prepared in a pot on the stove. Butter and chocolate are melted together first, then sugar, (eggs and rest of ingredients are added off heat). I usually use cocoa powder, because I always have that on hand.

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