---------- Recipe via Meal-Master (tm) v8.05
       Title: Buche De Marrons Au Chocolat
  Categories: Desserts, Masterchefs
       Yield: 16 Servings
       4 lb Chestnuts OR
       2 lb Chestnuts, canned, whole,
            -- unsweetened, drained OR
       4 c  Chestnuts, pureed, canned,
            -- unsweetened
     1/4 c  Sugar, superfine
     1/2 c  Butter, unsalted, melted
       3 tb Calvados OR
       3 tb Applejack OR
       3 tb Cognac
     1/2 ts Vanilla
       8 oz Chocolate, semi-sweet,
            -- melted, cooled,
            -- (preferably Maillard)
       1 c  Cream, whipping
       1 ts Sugar
     1/2 ts Vanilla
            Candied violets
       1 oz Chocolate, semi-sweet,
            -- melted, cooled
       1 tb Cocoa, unsweetened
        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
   :      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