Love chocolate, make chocolate, share chocolate, repeat.
“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
The Bean to Bar ChocolateCraft Workshop
Online, with livestreams and access to a working chocolate maker for questions, advice, guidance.
Designed so you can join the Workshop anytime, from anywhere, self-paced so you can learn what you need, when you need it.
Learn how to craft the bean to bar using equipment and methods for spaces small or large, including dark chocolate, plant-based and dairy variations (milk and white), inclusioncraft, bean to bar products beyond bars, and the B Side (business) of being a chocolate maker.
Full year-long access to the course materials, with easy to follow actionable steps, downloadable + printable projects and recipes, video lessons, live demonstrations + recorded livestreams.
Two Livestream seasons (March-April-May and more in August-September-October)
Personal help from a seasoned chocolate maker to help you figure out what you need, and which direction to go.
Inside the Workshop
how to prepare your space for making chocolate and the needs of a bean to bar kitchen, budget, equipment, tools, professional small-space chocolatory and home-based crafting;
the importance of origin to chocolate flavor, where to buy beans, sorting, and storing cacao;
roasting cacao and how roasting highlights + improves cacao flavor, cacao roasting techniques, using roasting equipment, working with roast profiles to reach flavor goals; cracking and winnowing methods, storing nibs and shelf-life
working with chocolate % recipes, ingredients, how to pair % to origin + flavor goals, the essentials of batchcrafting of dark, milk (plant-based + dairy), and white chocolate (dairy and the entire flavor wheel, from plant-based to fruit and beyond);
a stress-free method of tempering useful for every type of chocolate, and how to temper swirl bars and inclusion bars;
how to design and craft inclusion bars, stock an inclusioncraft pantry, and snackcraft inclusions for unique inclusions for bars and the how-to’s for products beyond bars
an approachable plan for the B Side (business) of chocolate making that fits your dreams and goals, including brand story, packaging design, shipping, social media and marketing.
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Some students complete the course before buying equipment, some students are already making chocolate and realize they want to improve their skills, while others start making chocolate by following the course projects. Whichever approach suits your needs works!
After registration a suggested equipment and ingredients list will be provided. If you have questions before (or after) registration, don’t hesitate to email us: mackenzie@thenextbatch.com
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The Next Batch was created by a bean to bar craft chocolate maker. That might seem like a no-brainer, but it’;s not always the case. I’ve been crafting bean to bar since 2014, and solely bean to bar.
Our goal is to guide students toward understanding the why’s and what’s, to build a foundation for the skills and techniques needed to craft your best chocolate.
No time limit on using the materials.
Our materials are updated each year.
We provide one-one mentoring.
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In 2024 we offer two options, which makes it easy to learn on your schedule:
Online-only, with access to all the materials and content, plus access to watch livestreams;
Online + The In-person Bean to Bar Workshop. This option provides access to the online materials an livestreams, PLUS our in-person 3-day workshop in March 2024. See the registration page for details.
For the online portions:
You’ll need a computer, laptop, tablet, or mobile phone, and internet access. All you’ll do to access the Course is login here on the Next Batch website. Links to the livestreams are in the course schedule, and require one-click to access.
For the in-person: travel costs and lodging are not included. All ingredients are included. Pack an apron! and prepare to have a fabulous three days in a working chocolate kitchen.
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YES.
The Workshop’s online-only option is designed to fit busy lives, and anyone who needs to make use of it at their own pace. Project downloads outline step by step the how-to’s, livestream demonstrations offer IRL q+q sessions (and are recorded to watch later). You can access the Course 24/7, and come back to it as often as you need.
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The Workshop is updated yearly. As chocolate makers we are continually experimenting, learning, and bringing new insights to all Next Batch classes.
Students have access to all the materials for all of 2024, and can return to make use of the materials every year the course is offered.
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Definitely.
Bean to bar craft chocolate is a great fit to add to a coffee shop’s offerings, to make and use for in-house baked goods, or to feature in special products. Many of our students use a hyrbid approach to bean to bar.
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Nope.
Pro chocolate making isn’t for everyone. Whether you’re on the path to a chocolate biz or want to dive deep into the craft because you love chocolate, having someone you can count on (that’s us) for honest answers and techniques, tried and true insights and how-to’s, is worthy of your time, efforts, and money.
“Mackenzie has given me the confidence and knowledge to go, react to the bean, and make chocolate.”
Emily Luchetti, chocolate & jam maker, cookbook author, James Beard Award for Outstanding Pastry Chef
“I have to say that I have learned so much more in her one class than what I’d learned over a year. Loved every minute of it .”
Rajani Konkipudi, Dwaar Chocolate
“From the moment I started my chocolate journey I’ve been obsessed with wanting to taste the legendary Map Chocolate bars by Mackenzie Rivers…I am smitten. Wow. Just wow. Totally understand now why her students make the best inclusion bars!
Maisonchoyi, on Instagram
“Your seed method is pure magic. In less than two minutes everything set up beautifully and I was able to process more chocolate than I have ever done in a very short time.”
“I am on record as 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, The Chocolate Life
“"Thanks SO MUCH for your time and investment in us. It was so helpful to hear your breadth of experience – and the way you explain it to us non-scientists!! Lots of observations that you made that will help me to be more attuned. So many light bulbs went off today. THANK YOU!!”
Kim Wilson, owner/founder Good King Snacking Cacao, Seattle WA
“The Indie Queen of small batch chocolate.”
Natalie Suwanprakorn, Xoconat
“What an incredible class. They say anyone can teach but not everyone is a teacher, and you explained everything in such an easy to process way, such an incredible experience.”
A. Sanchez, chef
"There isn’t another resource out there like you for small batch makers.”
Jared Bachelder, pastry chef, Bad Bache Chocolate
"The best teacher I have found in my chocolate journey.”
Neyla Urdaneta, Choco Gladys
“You are the reason I make chocolate.”
Karen Mosebrook, Cocoamanna
