Where is the best hot chocolate?

OK.... we all know that hot chocolate and xc skiing go together like
skis and poles, but where to get the best hot chocolate?

I will compile a list for future reference, so please be specific about
locations.

The best I have found was served at The Balsams in New Hampshire (USA)
at the pub area located just across the main lobby from the xc ski center.

Second best (good but not spectacular in taste) but WOW on size,
complexity and presentation was at Timberline Lodge, Mount Hood, Oregon
in the upstairs restaurant.
GR

gr wrote:
OK.... we all know that hot chocolate and xc skiing go together like
skis and poles, but where to get the best hot chocolate?

I will compile a list for future reference, so please be specific about
locations.

The best I have found was served at The Balsams in New Hampshire (USA)
at the pub area located just across the main lobby from the xc ski center.

Second best (good but not spectacular in taste) but WOW on size,
complexity and presentation was at Timberline Lodge, Mount Hood, Oregon
in the upstairs restaurant.
GR

I hink you'll have to include all of the cabins inside Nordmarka, as
well as Turistforeningen's mountain huts all over Hardangervidda:

1-10 hours of skiing to get to said cup improves the flavour even more!

Terje

--
- Terje.Mathisen at tmsw.no
"almost all programming can be viewed as an exercise in caching"

On Mar 14, 11:38*pm, Terje Mathisen "terje.mathisen at tmsw.no"
wrote:
gr wrote:
OK.... we all know that hot chocolate and xc skiing go together like
skis and poles, but where to get the best hot chocolate?

I will compile a list for future reference, so please be specific about
locations.

The best I have found was served at The Balsams in New Hampshire (USA)
at the pub area located just across the main lobby from the xc ski center.

Second best (good but not spectacular in taste) but WOW on size,
complexity and presentation was at Timberline Lodge, Mount Hood, Oregon
in the upstairs restaurant.
GR

I hink you'll have to include all of the cabins inside Nordmarka, as
well as Turistforeningen's mountain huts all over Hardangervidda:

1-10 hours of skiing to get to said cup improves the flavour even more!

Terje

--
- Terje.Mathisen at tmsw.no
"almost all programming can be viewed as an exercise in caching"

I do not remember hot chocolate at the Hardangervidda huts but can say
that the hut managers know how to make good coffee.

Edgar

In article ,
gr wrote:
OK.... we all know that hot chocolate and xc skiing go together like
skis and poles, but where to get the best hot chocolate?

I will compile a list for future reference, so please be specific about
locations.

The best I have found was served at The Balsams in New Hampshire (USA)
at the pub area located just across the main lobby from the xc ski center.

Second best (good but not spectacular in taste) but WOW on size,
complexity and presentation was at Timberline Lodge, Mount Hood, Oregon
in the upstairs restaurant.

Hmmmm.

Eye opening hot chocolate was a few months after a 2 month hospital stay.
I was just released. No clean bill of health. So I figured, well I
should go see the Alps while I can. It was waking up in a 2 star hotel
in the off season, all to myself, on my very first trip to Europe just
over a decade ago. It was in Interlaken. I had just figured out how I
was going to spend the next 3 weeks a few hours before in bed. I didn't
realize that I would be spending 2 more European trips within the next
year for work. The 2nd of those trips included tours of 2 Swiss chocolate
factories (including Lindt's and I would have to visit a couple of US
factories for comparison (Nestles USA in Oakdale was experimenting with
raspberry and other flavors at the time)).

I think it's because the Swiss use whole milk.

Mexican hot chocolate with its added spices is good.

Spanish hot chocolate requires churros (either in the place in Madrid:
in Lonely Planet (they include a receipe which works at home) or Rick Steves).

I have an ex-DEC friend who grew up near Hersey, PA.

I didn't have time to visit Lindt in Dec on my last trip, but I went
past the factory at least 6 times in a month (visiting a hospitalized
friend and colleague).

Working with the Swiss has some advantages.


I have become a little more discriminating preferring dark chocolate
over milk chocolate now. But coworkers are more knowledgeable that I.
They got their PhDs at Swiss universities (US citizens). Really good
chocolate is really expensive. Check with Belgium or Lux.

--

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