In a recent discussion http://chowhound.chow.com/topics/876375 regarding alternative crusts for pies, the issue of keeping the crust dry was raised.
I've bought fruit-topped flans where there was a very, very thin layer of dark chocolate over the crust and under the filling, which served to keep the crust remarkably dry even after a day's refrigeration. I've also seen this technique used in bakery fancy slices with a puff pastry style crust.
Presumably using dark chocolate as opposed to milk chocolate is key to maximizing the impermeability, and it's applied after the crust is first baked.
Does anybody have any suggestions on technique? Types of chocolate that might work best? Just melt in a double-boiler or zap in the microwave and brush with a silicon brush?
Hmmm, I wonder if a layer of sugar, caramelized under a broiler or with a blow torch, might work.
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