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empowering chocolate makers of all levels with methods, insights, and knowledge

we share the skills to craft chocolate with confidence and creativity

  • "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 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

  • "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

  • “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

The Bean to Bar ChocolateCraft Workshop is taught by craft chocolate maker Mackenzie of Map Chocolate. She shares not just very step, but everything only a chocolate maker understands you need to know. Online, at your own pace with how-to videos, livestream sessions, and recipes.

Our chocolate info-stuffed newsletter sent to your inbox.

“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

slinging chocolate insights on instagram @thenextbatchschool

Coming this week to the Next Batch newsletter! a video interview with the makers @wildland_chocolate and a walk-through of their new chocolate kitchen. We talk about their design process, equipment and production needs, small space organization, an
I could have used almonds, oats, rice, macadamias, or a bunch of other alt-dairy choices, but I chose to make this plant-based white chocolate using cashews: The flavor goal: it’s a holiday eggnog bar (obviously, no eggs) so the choice of the
Shared my insights on the how-to’s in my latest Substack post, plus a tempering refresher, and a pdf guide 🤎🍫 link to my Substack publication arrow ⬆️ #creative #craftchocolate #beantobarclass #specialtychocolate #tempering #mapchocolate #
It’s not that I woke up one day and had the idea of being a bean to bar teacher. It’s that sharing what I’ve learned~~through pursuing something I aimed to excel at, and the inevitable mistakes that push us forward towards understan
In a 2, or 3, or 4-ingredient chocolate batch, each ingredient we choose plays an important role in the flavor~~and texture~~of our batch. Choice of origin, our approach to roasting, how we crack + winnow, the % recipe we choose, which sugar we use
It’s busy over @mapchocolate and I’ve been sharing my insights on my process in our weekly livestreams~~creating new bars, dealing with key ingredient shortages, website updating for fall, making batches, tempering and tempering inclusion
“Things new makers are told that are a pile of💩” is a category a mile long. Part of the issue is knowing who to listen to when we’re new at something, though bad or misinformed advice doesn’t have an expiration date and is ha
Whether we call it alt-milk, dairy-free, vegan, vegan-friendly, plant-based, or plant milk, it’s here in chocolate-crafting to stay, for white chocolate as well as 🌱milk🌱 chocolate. It’s an entire chapter 😉 in the Bean to Bar Chocola
Back in 2017 when I made my first oat milk white chocolate, my flavor creation sprang from my idea to make a chocolate chunk cookie bar. Adding chopped up chocolate as an inclusion made me laugh. This month in for @mapchocolate I created a pumpkin

“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

ethical sourcing practices

ethical sourcing practices

small kitchen scaling

small kitchen scaling

easy tempering

easy tempering

helpful downloads

helpful downloads

understanding single origin

understanding single origin

roasting cacao

roasting cacao

batchcrafting and creating batch formulas

batchcrafting and creating batch formulas

plant-based white and milk chocolate

plant-based white and milk chocolate

plant-based chocolate nut and seed spreads

plant-based chocolate nut and seed spreads

flavor pairing

flavor pairing

sustainable, beautiful packaging

sustainable, beautiful packaging

inclusioncraft

inclusioncraft

one/one mentoring and support

one/one mentoring and support

crafting outside the industrial chocolate box

crafting outside the industrial chocolate box

drinking chocolate

drinking chocolate

seasonal bars

seasonal bars

the B(usiness) side of chocolate

the B(usiness) side of chocolate

the pretty and not so pretty

the pretty and not so pretty

chocolate making for bakers + pastry chefs

chocolate making for bakers + pastry chefs

sourcing, storing, sorting

sourcing, storing, sorting

products beyond bars

products beyond bars