---------- 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)

---------------------------------GARNISHES---------------------------------
      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
  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
 
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