empowering small batch chocolate makers with tried and true methods, IRL insights, and support

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Our mission: help small batch chocolate makers thrive in a big batch world.

How we do it: we help makers of every skill level learn to craft chocolate with confidence, and creativity.

The Bean to Bar ChocolateCraft Workshop is taught by craft chocolate maker Mackenzie of Map Chocolate. Anyone—equipment and cocoa bean salesmen, self-appointed social media experts who’ve never made chocolate as a livelihood—can “teach” the steps of making chocolate from scratch:

but only a chocolate maker understands (and has experienced first-hand) all the layers and insights of our craft.

There’s more to learn than the steps of the process, so we’ve put it all together in one online Workshop. Learn at your own pace with how-to videos, livestream sessions, and recipes, with a bean to bar maker (wearing a very chocolate-splattered apron) as your guide.

workshop details

Join our online community and resource hub for small batch makers and chocolate enthusiasts

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"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
"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 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

slinging chocolate insights on instagram @thenextbatchschool

Pro-tip: The only swirls we want in our bars of perfectly tempered chocolate are the ones we add intentionally.

Once we understand tempering ~~ which is different than memorizing key temperatures or steps ~~ no matter if we seed temper, slab temper

I didn’t just build a successful small batch chocolate company on my own, I created a 🗺️ for other makers to use.

Info and registration on the website ⬆️

#beantobar #craftchocolate #womeninchocolate #cacaolove @mapchocolate

I’ve been emailing today with a Workshop student who’s getting started on roasting, and they thanked me for the help. Of course! was my first thought, It’s what I’m here for! But if you’ve taken a class, even some $$$ on

🫘🍫 Registration is open

🫘🍫 2025 livestreams begin February 17

🫘🍫 In addition to 24/7 access to the course content and livestreams, our course includes a one-on-one Zoom mentorship session with Mackenzie (for new and returning students 🤎)

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If you’ve ever imagined a world where intentionally crafted, slow and small batch chocolate, made in the hands of people who care about the farmers + producers of the beans they source, was the norm, welcome to the Next Batch.

Details and 🫘?

Bark slabs 🪵 are my favorite form of chocolate to craft + bestow 🎁 Not so thin that the toppings fall off, not too thick, and not as precious as a dainty craft chocolate bar: they’re just right 🐻 🐻🐻

#holidaybark #beantobar #oregonhazelnut

Day one of my chocolate maker’s holiday staycation and I was supposed to be baking cookies but instead I’ve been working on the Bean to Bar ChocolateCraft Workshop updates for 2025 because making what we love into a livelihood or as a new

If an “expert” tells you they know what’s ahead for bean to bar~craft~specialty chocolate, ask them about their chocolate sales. Ask them how their chocolate sales compare year to year, since 2015. Ask them what % increase in their

One of the topics (methods, recipes, insights, inspiration) I’ve been teaching for awhile now is crafting plant-based bean to bar, plant milk chocolate and plant milk white chocolate.

I don’t do it because it’s trendy or because I

The number one thing I’ve learned in the past 10 holiday seasons as a chocolate maker, is that this crazy-busy time of year is when my most original ideas arrive. Working~~whether it’s roasting beans or tempering bars or packing up for a

“I was there and I'll tell you, it was SURREAL to witness your impact at Salon du Chocolat in Paris. I mean, amazing!”

—Estelle Tracy, chocolate sommelier and educator, 37 Chocolates

you’ll learn:

batchcrafting and creating batch formulas

crafting outside the industrial chocolate box

chocolate making for bakers + pastry chefs

empowering small batch chocolate makers with tried and true methods, IRL insights, and support

Our mission: help small batch chocolate makers thrive in a big batch world.

How we do it: we help makers of every skill level learn to craft chocolate with confidence, and creativity.

The Bean to Bar ChocolateCraft Workshop is taught by craft chocolate maker Mackenzie of Map Chocolate. Anyone—equipment and cocoa bean salesmen, self-appointed social media experts who’ve never made chocolate as a livelihood—can “teach” the steps of making chocolate from scratch:

but only a chocolate maker understands (and has experienced first-hand) all the layers and insights of our craft.

There’s more to learn than the steps of the process, so we’ve put it all together in one online Workshop. Learn at your own pace with how-to videos, livestream sessions, and recipes, with a bean to bar maker (wearing a very chocolate-splattered apron) as your guide.

Join our online community and resource hub for small batch makers and chocolate enthusiasts

"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."

"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 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."

slinging chocolate insights on instagram @thenextbatchschool

“I was there and I'll tell you, it was SURREAL to witness your impact at Salon du Chocolat in Paris. I mean, amazing!”

you’ll learn:

the Next Batch™