It’s one thing to know you want to make bean to bar chocolate, it’s an entirely different thing to know how to make that happen.

the Bean to Bar Chocolatecraft Workshop

Crafting bean to bar is so much more than the steps of the process.

Since our first classes in 2016, we’ve been helping chocolate makers on every continent (except Antarctica!) gain the confidence, clarity, and creativity needed to thrive in a big batch world:

By learning how to forge a path true to their heart and unique goals,

through sharing maker-proven techniques unique to small batch crafting,

with an in-real-life understanding of workspace design needs that bring joy to our craft and improve productivity,

taught by the craft chocolate flavor pioneer of Inclusioncraft and the first-ever oat milk white chocolate.

Everything is in our online Workshop

We designed it so you can learn at your own pace,

on your own schedule

to grow your skill level

with how-to videos, livestream sessions recorded for watching any time,

and easy to follow how-to’s and recipes.

With personal guidance from the Next Batch founder, and the chocolate maker behind Map Chocolate Co, Mackenzie Rivers

Each student has a 90-minute private

“ask my anything”one-on-one session over Zoom

questions? email mackenzie@thenextbatch.com

workshop details

“You’ve made such an incredible impact on the craft chocolate scene around the world.”

Luke Owen Smith, freelance food journalist, Judge International Chocolate Awards Asia-Pacific

"Thank you for all your inspiration and amazing creations. You are a staple of the craft chocolate scene."

Fjak Chocolate, Norway
"Mackenzie is one of the most inspiring, kind, fun and knowledgeable persons I've ever known. This course is like no other and I enjoyed every second of it."

Michelle van Schaick, founder Faraway Garden Chocolate, Academy of Chocolate judge
"You made an incredible and indelible mark on my work and this community. Thank you for your passion and art, your skills, and generosity."

David Upchurch, chocolatier
"The Next Batch class is 100% what kept me going and made me feel better about taking a huge, risky leap forward. This year has taught me so much, and being a part of the Next Batch Community has been a huge part of it all. I learned so much that we just didn't do at _____, thanks to you, and I'm grateful for your time and willingness to help other chocolate makers pave their own way forward in the industry.

Elizabeth Gentry, founder Harvest Chocolate
"I would probably not still be making chocolate had it not been for Mackenzie and the Next Batch School. Her words of wisdom, patience, humility and willingness to repeat things she has already said make her a real life Yoda in my world."

Tyler Cagwin, founder Nostalgia Chocolates
"I have dared to take risks and experiment with flavors all because of you. Thank you for sharing your craft and wisdom."

EndeCacao
"I am on record saying that just one of the reasons I like her work is her fearless approach to flavor. Her work is just plain fun to eat--and always meticulously crafted."

Clay Gordon, Discover Choc and The Chocolate Life
“For years I’ve been telling people you are the most artistic chocolate maker I know of!”

—Lowe Bibby, creator of the Chocofiles worldwide tasting database
"By the end of Day one I knew I’d hit the chocolate jackpot.”

Estelle Tracy, chocolate sommelier, 37 Chocolates
"...truly a gamechanger."

Aaron Sylvester, Tri-Island Chocolate, and Grenada Chocolate Co

Everything on the craft chocolate maker’s to-do list, with the methods + tools for small batch crafting success

how to bring your chocolate goals to life

choosing equipment to fit your space and production needs

“You can either try to learn to make chocolate from random strangers here and there, OR you can learn how to make chocolate at the Next Batch with Mackenzie. She will be with you every step of the way.”

Sophia Rea, chocolate historian, Gastro Obscura instructor, and founder Projet Chocolat

our online workshop

It’s one thing to know you want to make bean to bar chocolate, it’s an entirely different thing to know how to make that happen.

Crafting bean to bar is so much more than the steps of the process.

Since our first classes in 2016, we’ve been helping chocolate makers on every continent (except Antarctica!) gain the confidence, clarity, and creativity needed to thrive in a big batch world:

By learning how to forge a path true to their heart and unique goals,

through sharing maker-proven techniques unique to small batch crafting,

with an in-real-life understanding of workspace design needs that bring joy to our craft and improve productivity,

taught by the craft chocolate flavor pioneer of Inclusioncraft and the first-ever oat milk white chocolate.

Everything is in our online Workshop

We designed it so you can learn at your own pace,

on your own schedule

to grow your skill level

with how-to videos, livestream sessions recorded for watching any time,

and easy to follow how-to’s and recipes.

With personal guidance from the Next Batch founder, and the chocolate maker behind Map Chocolate Co, Mackenzie Rivers

Each student has a 90-minute private

“ask my anything”one-on-one session over Zoom

“You’ve made such an incredible impact on the craft chocolate scene around the world.”

"Thank you for all your inspiration and amazing creations. You are a staple of the craft chocolate scene."

"Mackenzie is one of the most inspiring, kind, fun and knowledgeable persons I've ever known. This course is like no other and I enjoyed every second of it."

"You made an incredible and indelible mark on my work and this community. Thank you for your passion and art, your skills, and generosity."

"I would probably not still be making chocolate had it not been for Mackenzie and the Next Batch School. Her words of wisdom, patience, humility and willingness to repeat things she has already said make her a real life Yoda in my world."

"I have dared to take risks and experiment with flavors all because of you. Thank you for sharing your craft and wisdom."

"I am on record saying that just one of the reasons I like her work is her fearless approach to flavor. Her work is just plain fun to eat--and always meticulously crafted."

“For years I’ve been telling people you are the most artistic chocolate maker I know of!”

"By the end of Day one I knew I’d hit the chocolate jackpot.”

"...truly a gamechanger."

Everything on the craft chocolate maker’s to-do list, with the methods + tools for small batch crafting success

“You can either try to learn to make chocolate from random strangers here and there, OR you can learn how to make chocolate at the Next Batch with Mackenzie. She will be with you every step of the way.”

Sophia Rea, chocolate historian, Gastro Obscura instructor, and founder Projet Chocolat

slinging chocolate insights on instagram @thenextbatchschool

the Next Batch™