Buche De Marrons Au Chocolat

Directions

1. If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the chestnuts in a saucepan, cover with cool water and bring to boil.
2. Cover and boil gently till tender, about 15 min.
3. Remove the pan from the heat and let it stand for 15 min.
4. Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
5. If you're using canned chestnuts, simply drain.
6. Reserve 3 whole chestnuts for garnish.
7. Puree chestnuts in a processor till very smooth.
8. Add in 3/4 c. of very finely powdered sugar, butter, Calvados and 1/2 tsp. vanilla. Puree again till very smooth and fluffy.
9. Add in 8 ounces of melted chocolate and puree till very smooth.
10. Line a 4 c. round log-shaped mold or possibly loaf pan with plastic wrap, pressing it down till smooth.
11. Pour in the chestnut-chocolate mix and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap.
12. Chill overnight.
13. To Garnish:Unmold log on serving plate, and carefully remove the plastic wrap.
14. Whip the cream with 1 tsp. of sugar and 1/2 tsp. of vanilla till stiff.
15. Spread the cream proportionately over all sides of the log, forming a barklike ridge here and there with a spatula or possibly decorating comb.
16. Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or possibly fork.
17. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise. Garnish with candied violets and chill till serving.
18. This log may be refrigerated for up to one week.