Craft bean to bar chocolate with creativity & confidence.
“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
One course that covers it all:
the Bean to Bar ChocolateCraft Workshop
What began as in-person 3-day bean to bar camps back 2017 in the Map Chocolate kitchen in Oregon, has grown into the world’s most beloved, mentored online workshop.
We designed this course to be easy to follow and truly useful. Login any time, learn what you need, exactly when you need it. Access everything: video demonstrations and downloads, insights and how-to’s, livestream lessons for attending live or watching later. Ask questions, get guidance.
-> divided into chapters that follow the natural course of crafting chocolate from the bean to the bar using equipment and methods for spaces small or large
-> we cover every type of chocolate, from dark chocolate, to plant-based and dairy milk + white chocolate, tempering, inclusioncraft, bean to bar products beyond bars, and the B Side (business) of being a chocolate maker.
the Bean to Bar ChocolateCraft Workshop
$699.00
One time
$399.00
For 2 months
Choose to make one payment of $699, or split it into two payments of $399
✓ sign up and get immediate access to all the materials
✓ lock in the 2024 fee now, before it increases Jan 2025
✓ no time limit: access is for the lifetime of the Workshop
take a peek inside the Workshop
The Workshop contains 70 how-to videos.
All lessons are layered with how-to videos, and all videos can also be found in the Workshop Video Library
“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
“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
“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
“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
