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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 cool water and bring to boil.
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3
Cover and boil gently till tender, about 15 min.
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4
Remove the pan from the heat and let it stand for 15 min.
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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 till very smooth.
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9
Add in 3/4 c. of very finely powdered sugar, butter, Calvados and 1/2 tsp.
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10
vanilla.
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11
Puree again till very smooth and fluffy.
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12
Add in 8 ounces of melted chocolate and puree till very smooth.
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13
Line a 4 c. round log-shaped mold or possibly loaf pan with plastic wrap, pressing it down till smooth.
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14
Pour in the chestnut-chocolate mix and tamp the mold to eliminate any air bubbles.
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15
Smooth over the surface, and cover with plastic wrap.
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16
Chill overnight.
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17
To Garnish:Unmold log on serving plate, and carefully remove the plastic wrap.
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18
Whip the cream with 1 tsp.
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19
of sugar and 1/2 tsp.
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20
of vanilla till stiff.
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21
Spread the cream proportionately over all sides of the log, forming a barklike ridge here and there with a spatula or possibly decorating comb.
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22
Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or possibly fork.
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23
Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise.
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24
Garnish with candied violets and chill till serving.
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25
This log may be refrigerated for up to one week.
