This New Hampshire Chocolate Tour May Require Snowshoes

This New Hampshire Chocolate Tour May Require Snowshoes

Do you like to cross county ski, show shoe or indulge your sweet tooth?  Then you'll definitely want to add this year's Chocolate Festival to your calendar.

Coming up on Sunday February 24, the 30th Annual Inn-to-Inn Chocolate Fesitval is located in North Conway, New Hampshire along a cross-country ski trail near the White Mountains. It features 8+ stops where you can indulge in some very tasty treats.  

Locations participating in this year's festival include Whitaker Woods Meeting House, Eastern Inns Stonehurst Manor, the 1785 Inn, Adventure Suites, the Touring Center at Ragged Mountain Equipment, the Riverside Inn B&B, and Old Field House.

Satisfy your craving for coco by riding, skiing or snowshoing to each location between the hours of 11:00 am to 4:00 pm on the day of the festival.

Each stop will serve festival-goers a unique chocolate treat. According to the tour’s page, the indulgent offerings may include brownie sundaes, chocolate cookies, chocolate-dipped strawberries, chocolate fountains and fondue.

Several spots will also offer full meals and drink options for those who want a break from all the decadent sweets. 

If you fancy, stop by Stonehurst Manor for an adult beverage or a famous chocolate martini.

Ski and snow shoe rental are available by contacting these vendors: Touring Center (603-356-9920), Jackson Ski Touring Foundation in Jackson Village (603-383-9355) and Great American Ski Renting Co in North Conway Village (603 356-6040).

The cost is $35 per person and tickets can be purchased at the touring center or at any one of the many tour stops.  For additional details about this fun day of outdoors, exercise and indulgence contact the Touring Center at (603) 356-9920.

Named one of the "11 Most Delicious Chocolate Tours in the World" by EpicureandCulture.com, the 30th Annual Inn-to-Inn Chocolate Festival is sure to be a delicious experience!

Learn more on the event's Facebook Page.

 

Back to blog