I have made the dessert known as chocolate fondants from the show and it calls for the use of dark chocolate. Even though they turned out fantastic I do not like the taste of dark chocolate. I tried the recipe using a very good milk chocolate but had trouble with removing the fondants from the pan without them breaking open. Any ideas? Cook them a little longer? Use bittersweet chocolate? I am open to any suggestions. Thanks for your help!

Oh my goodness I just recently watched the newest version of Charlie and The Chocolate Factory by Timothy Burton. Plus every year in this town I watch Charlie and The Chocolate Factory the old version. I love Gene Wilder and his attitude, but it was so wonderful to know how all the people troubled themselves over the golden ticket to this awesome funtime. I live in Burlingame California and have a really great chocolate factory in my town. Lately the smell of chocolate has not found my nose, but I can say that I love chocolate and chocolate loves me. If you ever come to burlingame let me show you the place I am writing about and we will smell chocolate heaven.

how do you get the sauce in the middle?

I watched to day ,how do you get the sauce in the middle of Choclate Fondants

Go to the web site and print Carolyn's or Barbie's recipes and you will get the answer.
rick 25

I did and copied it so when you bake it the chocolate sryup is already inside

Milk Chocolate, while delicious, does not really work with the recipe that he was trying for.....that is why it is so hard to break apart without breaking the dessert itself.
Try using caramelised orange segments to cut the richness and it might help for people who normally aren't dark choc fans.