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1
If you are using fresh chestnuts, cut an X on the flat side of each chestnut.
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2
Place the chestnuts in a saucepan, cover with cold water and bring to boil.
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3
Cover and boil gently until tender, about 15 minutes.
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4
Remove the pan from the heat and let it stand for 15 minutes.
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5
Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
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6
If you're using canned chestnuts, simply drain.
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7
Reserve 3 whole chestnuts for garnish.
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8
Puree chestnuts in a processor until very smooth.
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9
Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2 teaspoon vanilla.
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10
Puree again until very smooth and fluffy.
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11
Add 8 ounces of melted chocolate and puree until very smooth.
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12
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until smooth.
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13
Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air bubbles.
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14
Smooth over the surface, and cover with plastic wrap.
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15
Refrigerate overnight.
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16
To Garnish: =========== Unmold log on serving plate, and carefully remove the plastic wrap.
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17
Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff.
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18
Spread the cream evenly over all sides of the log, forming a barklike ridge here and there with a spatula or decorating comb.
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19
Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or fork.
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20
Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise.
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21
Garnish with candied violets and refrigerate until serving.
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22
This log may be refrigerated for up to one week.
