If you are using fresh chestnuts, cut an X on the flat side of each
chestnut. Place the chestnuts in a saucepan, cover with cold water and
bring to boil.
: Cover and boil gently until tender, about 15 minutes.
: Remove the pan from the heat and let it stand for
15 minutes.
: Shell the chestnuts, removing both the hard outer shell and the
inner brown skin.
: If you're using canned chestnuts, simply drain.
: Reserve 3 whole chestnuts for garnish.
: Puree chestnuts in a processor until very smooth.
: Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2
teaspoon vanilla. Puree again until very smooth and fluffy.
: Add 8 ounces of melted chocolate and puree until very smooth.
: Line a 4 cup round log-shaped mold or loaf pan with plastic wrap,
pressing it down until smooth.
: Pour in the chestnut-chocolate mixture and tamp the mold to
eliminate any air bubbles. Smooth over the surface, and cover with plastic
wrap.
: Refrigerate overnight.
To Garnish: ==========
: Unmold log on serving plate, and carefully remove the plastic wrap.
: Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla
until stiff.
: Spread the cream evenly over all sides of the log, forming a
barklike ridge here and there with a spatula or decorating comb.
: Drizzle thin lines of chocolate down the length of the log, using a
paper pastry cone or fork.
: Roll the 3 reserved chestnuts in cocoa and arrange on the log
lengthwise. Garnish with candied violets and refrigerate until serving.
: This log may be refrigerated for up to one week.
: Source: New York's Master Chefs, Bon Appetit Magazine
: : Written by Richard Sax, Photographs by Nancy McFarland
: : The Knapp Press, Los Angeles, 1985
: Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
