De Buyer is World cuisine I beleive,atleast they look almost identical. I recently purchased 4 of their carbone plus pans and I think for the money they can't be beat. Of course there not SS but they do fit all the rest of your requirements. For the cost of 1 Demeyere SS apollo pan I bought 4 De Buyers. Here's a post I started last week on De Buyer carbone plus Here is a link that might be useful: Carbone Plus

Maybe that's how they stay slim forever--mix up the chocolate cake, get a gloppy mess, then throw it out without eating it! I'm sorry your recipe didn't work. That's a lot of expensive chocolate to toss in the trash. I hope you were able to salvage it somehow? This is the recipe I use most often. It's from Rose Levy Berenbaum's Cake Bible, and it has three ingredients--one of which is the butter they left out of the one you tried. It's easy--even though the instructions are longish--and it always comes out great. Chocolate Oblivion Truffle Torte 1 pound bittersweet chocolate, room temperature* 1/2 pound (1 cup) unsalted butter, room temperature 6 large eggs, room temperature * Beranbaum's note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger. Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage. In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted). In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture. Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a water bath keeps the texture creamy throughout. Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be. Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours. To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate. Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture. When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) Makes 16 servings.

I have had the same problem. I tried a package of ghiradelli, and I agree with the others. These are the best by far. I found that microwave works best for melting them. Also, if you are having trouble getting white chocolate smooth enough, a tsp of shortening will smooth it out a lot.

I've been making my Xmas "candy" for a week now (it's really 2 ritz crackers with peanut butter in the middle, then dipped in white chocolate,,tastes like a Reese's PB cup) and whatever choc. is left, I leave it, it hardens and when I make them again, I just add a little non-liquid Crisco to it, then heat it up in the double boiler and it thins it down just a bit and it works fine. Also works if for some reason you've got the heat on too high on the double boiler. Try it!