Thanks for all the responses.
This bottle was only from my third batch, and I am pretty sure I did everything right.
AHS Double Chocolate Stout. Brewed 2/25/11, bottled 3/20/11 (23 days in primary). OG was 1.056 FG 1.013. Used the 4.5 oz of included priming sugar. Boiled in 2 cups of water put it in sanitized bottling bucket and siphoned on top of it. The tubing was positioned on the side of the bucket in a way that creates a slight whirlpool. I used a White Labs London Ale yeast. Everything was sanitized with Star-San.
So it was sitting in bottles for 2 weeks before it exploded, which I found to be surprising. My guess would be it was either an infected bottle, unevenly distributed priming sugar, or possibly increase in temperature. Yesterday was very warm here compared to what the weather has been like. Over 80 outside, but inside my apartment it stayed around 72, which is cooler than it has been inside the past couple of weeks.
I read in a different thread that someone should smell the broken glass for an infection. Would it be that apparent? If so its definitely not an infection, because I was there when it exploded, and got beer on my hands when moving it to the fridge, and it smelt good. However, I know that hops help to fight off infections, and this only had 1oz galena for 60 minutes and then cocoa powder at 5 minutes.
It could have been unevenly mixed, but its the same process I have always done, and it seems that is what most people do.
The whole batch was bottled in 12 oz bottles.
Any ideas on what went wrong? What to do with the bottles sitting in the fridge? Let me know if you need more information