Chocolate P Butter Torte Questions

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Discussion Overview

This thread centers around questions and experiences related to making a Chocolate P Butter Torte, particularly focusing on the use of nonstick cooking spray, parchment paper techniques, and melting chocolate chips. Participants share their personal experiences and tips regarding these aspects of the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, making the torte for the first time, inquires about using regular nonstick cooking spray versus one with flour.
  • Another participant mentions they have always used Baker's Joy or a generic equivalent for nonstick purposes.
  • One user shares a method for creating parchment circles by tracing a Corelle Salad plate.
  • Another participant reports success using plain PAM without any issues.
  • One consultant recounts a challenging experience with melting peanut butter chips during a show, describing the mixture as difficult to spread.
  • Several participants discuss the importance of monitoring the melting process of chocolate chips to avoid burning.
  • One participant notes that using name brand chips like Reese's can yield better melting results compared to store brands.
  • Another user suggests that even a small amount of moisture can affect the melting of chocolate chips.
  • One participant expresses dissatisfaction with the recipe's taste, attributing it to the use of multi-colored mini marshmallows instead of plain ones.
  • Another participant shares a positive outcome from their event, highlighting successful sales and bookings.

Areas of Agreement / Disagreement

Views differ regarding the necessity of using parchment circles, with some participants stating they have successfully made the torte without them. There is no clear consensus on the best method for melting chocolate chips, as experiences vary.

Contextual Notes

Participants share personal experiences and tips based on their individual attempts at making the torte, reflecting a range of cooking backgrounds and familiarity with the recipe.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for insights on preparing the Chocolate P Butter Torte and troubleshooting common issues encountered during the process.

kcjodih
kcjodih
Gold Member
Messages
3,391
I'm making this tonight for the first time and need to know if I can just use nonstick cooking spray or if I must go and try to find nonstick cooking spray with flour like it mentions. Would the regular spray work out okay? I've never used my torte pans so I have no idea.

Also, what's the easiest way to make two circles of parchment paper for the bottom of the pan. I know there's got to be a trick to this.
 
Don't know about the spray...I've always used the Baker's Joy (or generic) like it calls for. As for the parchment circles, there is a tutorial on CC under the recipes tab I believe. I have also found that my Corelle Salad plate is the exact size needed, so I always just trace around it!
 
Found it! (It was under the download tab)
 

Attachments

  • Thread starter
  • #5
Christy and Leslie, thanks SO much. I can't find that link on the Canadian CC so you were both very helpful. Now I can relax and go figure out what I need to make the meatballs since this is taken care of. I wish I'd had time to make them both beforehand like I usually do but with a day job and 3 birthdays in the house this past 2 weeks plus three shows and the holiday season it's a little hectic to say the least.

Thanks again ladies, much appreciated!
 
Practice this recipe first! I just did it at a show, and I even had another consultant with me (a recruit's recruit for extra training) and the peanut butter chips and oil would not melt! Trying to spread it over the cake was like trying to spread drywall glue! Yuck! I finally gave up with the little that I was able to get spread. By the time I got home the leftover was hard as a rock. I could even bang the now solid mass on my countertop! I know I used all the right measurements. The only thing the other consultant and I could think of was that we had to take the turntable out of the microwave to fit the DCB for the chocolate we also were doing and without the turntable the pb mixture was just nailed with x-rays!
 
  • Thread starter
  • #7
Oh no Kelly! What did you do? Now I'm stressing! Anyone else have this problem? I don't have the ingredients to try this first and the kids will be home from school in a couple of minutes so I don't have time to rush to the store.
 
if you over do the chips, they do get extra thick. pop in micro wave a few sec. stir, pop back in and repeat. if it's too long they melt and then firm back up which is followed by them burning. sounds like Kelly was close to burning them. been there done that with them..
 
  • Thread starter
  • #9
Okay so they have to be watched closely and just micro'd a little at a time. Breathing a little easier now, thanks again Terry!
 
I did nuke them a little at a time. As I said, I followed the recipe to a t. I have no idea what I did wrong, other than we the other consultant and I surmised had happened with the turntable. That's the only thing that was "off."
 
I have made this torte a gazillion times and I have NEVER used parchment circles! I just spray my pans with Crisco w/flour. That's it. It has never stuck or fallen apart.
 
kcjodih said:
Okay so they have to be watched closely and just micro'd a little at a time. Breathing a little easier now, thanks again Terry!
Click to expand...

If the Microwave has a defrost setting use that....I always use that setting for melting things like this. Doesn't mely as fast, but doesn't burn either....DO NOT stress, this cake is SO easy!!!
 
Ginger428 said:
If the Microwave has a defrost setting use that....I always use that setting for melting things like this. Doesn't mely as fast, but doesn't burn either....DO NOT stress, this cake is SO easy!!!
Click to expand...

Love that tip, I always get in a hurry when trying to melt things and over do it! Will use this from now on! Thanks!
 
Use the name brand chips, too (Reese's). Store brand chips don't melt as easily, if at all. I did this at a show last year using store brand chips, and it was a pain. They started to burn before they melted. Also, don't do the chip mixture until right before you need it. Then it'll still be liquid for the drizzling step.
 
Kelly, I wonder if something was slightly wet - the dish you were using to microwave the chips, or the spoon used to stir them. Even just a drop of water might cause them to 'freeze up' during the melting process.
 
  • Thread starter
  • #16
Thanks everyone! They melted just fine, I didn't see the last tips until now so I did use the high setting but stirred every 20 seconds since I was paranoid and it worked great. She had the Reese's chips not no name. I didn't actually care for the recipe taste-wise but maybe that's because she had bought the multi-colored mini marshmallows. She had used the plain mini marshmallows for some sort of caramel, peanut butter and marshmallow fruit dip so I was stuck with these - ewww. I did have a problem too when I took the second torte and flipped it on the cooling rack like it said and then tried to slide it on top of the filling. It broke apart a bit but survived.

The real hit were the meatballs! Overall, 9 guests, 2 bookings and $850 in sales so we're both happy :)

Thanks again!
 
kcjodih said:
Thanks everyone! They melted just fine, I didn't see the last tips until now so I did use the high setting but stirred every 20 seconds since I was paranoid and it worked great. She had the Reese's chips not no name. I didn't actually care for the recipe taste-wise but maybe that's because she had bought the multi-colored mini marshmallows. She had used the plain mini marshmallows for some sort of caramel, peanut butter and marshmallow fruit dip so I was stuck with these - ewww. I did have a problem too when I took the second torte and flipped it on the cooling rack like it said and then tried to slide it on top of the filling. It broke apart a bit but survived.

The real hit were the meatballs! Overall, 9 guests, 2 bookings and $850 in sales so we're both happy :)

Thanks again!
Click to expand...

That is GREAT! Way to go....:D
 
Sounds great!! I'm glad it worked out. You were nervous for nothing!! :p
 
  • Thread starter
  • #19
Isn't that always the way though? Thanks again so much for all your help Sandra! :)
 

Frequently Asked Questions

What ingredients are needed to make the Chocolate P Butter Torte?

The main ingredients for the Chocolate P Butter Torte typically include chocolate cookies, peanut butter, cream cheese, powdered sugar, whipped topping, and chocolate syrup. You may also need butter and vanilla extract for added flavor.

How long does it take to prepare the Chocolate P Butter Torte?

Can I make the Chocolate P Butter Torte ahead of time?

Yes, the Chocolate P Butter Torte can be made ahead of time. In fact, it often tastes better after being refrigerated for a few hours or overnight, as this allows the flavors to meld together and the texture to set properly.

Is the Chocolate P Butter Torte suitable for gluten-free diets?

The traditional recipe for Chocolate P Butter Torte may not be gluten-free, as it typically includes chocolate cookies that contain gluten. However, you can substitute gluten-free cookies or crust options to make a gluten-free version of the torte.

How should I store leftover Chocolate P Butter Torte?

Leftover Chocolate P Butter Torte should be stored in an airtight container in the refrigerator. It can last for up to 3-5 days, but for the best taste and texture, it is recommended to consume it within a few days of preparation.

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