Learn how to craft bean to bar chocolate with confidence, clarity, and creativity

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“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

Since my first-ever student in 2016 my goal has been to help small batch chocolate makers thrive in a big batch world.

I’ve helped makers from around the world forge a path true to their heart and goals; strengthen their footing on the chocolate path, map their business goals and reach them, hone their skills, and gain the confidence to their creativity soar.

Bean to bar is so much more than just the steps of the process. Here you’ll find the foundational methods and advanced techniques layered with the IRL insights only a working chocolate maker knows.

Everything is in one online Workshop. The course is designed so you can learn at your own pace, on your own schedule with how-to videos, livestream sessions that are recorded for watching any time, and downloadable how-to’s and recipes. The course includes help from me—a bean to bar maker wearing a very chocolate-splattered apron—for questions and troubleshooting, and a private consultation session over Zoom.

Happy chocolate road ahead,

Mackenzie Rivers

founder, Map Chocolate Co and The Next Batch School

Got questions? email me mackenzie@thenextbatch.com

workshop details

A chocolate school born from a bean to bar maker’s love for the heart and craft of small batch chocolate.

"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

Learn what you need, when you need it, with a chocolate guide by your (virtual) side.

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.”

Learn how to craft bean to bar chocolate with confidence, clarity, and creativity

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

Since my first-ever student in 2016 my goal has been to help small batch chocolate makers thrive in a big batch world.

I’ve helped makers from around the world forge a path true to their heart and goals; strengthen their footing on the chocolate path, map their business goals and reach them, hone their skills, and gain the confidence to their creativity soar.

Bean to bar is so much more than just the steps of the process. Here you’ll find the foundational methods and advanced techniques layered with the IRL insights only a working chocolate maker knows.

Happy chocolate road ahead,

Mackenzie Rivers

A chocolate school born from a bean to bar maker’s love for the heart and craft of small batch chocolate.

"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."

Learn what you need, when you need it, with a chocolate guide by your (virtual) side.

“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™