|
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.
|
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Source: New York's Master Chefs, Bon Appetit Magazine Written by
|
Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
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Angeles, 1985
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Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
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