*  Exported from  MasterCook  *
                        Buche de Marrons au Chocolat
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Chestnuts OR
    3      tablespoons   Calvados OR
    2      pounds        Chestnuts, canned, whole
    3      tablespoons   Applejack OR -- - unsweetened, drain
    4      cups          Chestnuts, pureed, canned
      1/2  teaspoon      Vanilla -- - unsweetened
      1/4  cup           Sugar -- superfine
                         melted, cooled
      1/2  cup           Butter, unsalted -- melted
                         (preferably Maillard)
    1      cup           Cream -- whipping
    1      ounce         Chocolate, semi-sweet
    1      teaspoon      Sugar
                         melted -- cooled
      1/2  teaspoon      Vanilla
    1      tablespoon    Cocoa -- unsweetened
                         Candied violets
 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
  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
  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,
  Chef:  Andree Abramoff, Andree’s Mediterranean Restaurant, New York
                    - - - - - - - - - - - - - - - - - -