This has got to be the most logical and delicious way to make hot chocolate - and there’s not a better place to enjoy it than the self-proclaimed chocolate capital of Argentina. A submarino comes out as a glass of steaming hot milk with a side of one or two small, rich chocolate bars (sometimes they’re already in the bottom of the glass). Stir for a quick minute and it’s ready. ¡Qué rico!

There doesn’t seem to be any reason for this, but the main streets of Bariloche are filled with upscale, artisanal chocolate shops. One after the next sells bonbons, thin chocolate pieces with cookies or mint layers, alfajores and rich, creamy gelato (helado). At the Museo de Chocolate, the only reason that they are able to give for this chocolate explosion is the weather - I guess people were just bored and thought they´d get really good at making chocolate during the cold winter here…