The Bean to Bar ChocolateCraft Workshop
the heart & soul of crafting chocolate
It’s not just a chocolate class, it’s a clear path to understanding
Create bean to bar chocolate, traditional and plant-based
Start a chocolate business, explore a new passion
Add craft chocolate to your existing business
Gain the essential insights needed to bring chocolate into focus
Improve your skills, build your confidence
Understand the unique techniques and equipment of chocolate crafted from scratch
“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
Workshop details
Sign up, and get instant access to all of the Workshop materials:
Each chapter follows the natural path of bean to bar, but the workshop is designed so you can start where it works best for your needs, and return to the chapters as often as you want.
Easy-to-follow insight lessons, how-to’s, and video demonstrations
Recipes, and downloads include instructions and details for customizing
Learn dark chocolate, milk and white chocolate both traditional and plant-based, products beyond bars, and inclusioncrafting bars.
Livestream sessions are topic-focused to dive deeper into methods, troubleshooting, cover beginning and advanced skills
Mackenzie is an email away for questions.
How it works
Essential techniques taught with real-life insights
SECTION 1: Getting started (equipment, ingredients, livestream schedule)
SECTION 2: origin (understanding origin, sourcing cacao, sorting + storing)
SECTION 3: flavor, aroma, taste (how chocolate flavor is created, how makers achieve flavor goals)
SECTION 4: roasting (why we roast, equipment, the process, targeting flavor, evaluating, winnowing)
SECTION 5: batchcrafting (the role of %, using a melanger, troubleshooting flavor + texture)
SECTION 6: nib-based batches (dark chocolate, dairy milk chocolate, plant-based milk chocolate)
SECTION 7: white chocolate (intro to white chocolate, dairy white chocolate, plant-based white chocolate)
SECTION 8: tempering (the role of cocoa butter, seed tempering, a diy melter, bar moulds)
SECTION 9: inclusioncraft (intro to inclusioncraft, bar design, inclusioncraft structure, snackcrafting inclusions)
SECTION 10: products beyond bars (crafting drinking chocolate, spreads, couverture, baking chocolate)
SECTION 11: the B(usiness) side (what makes a successful chocolate business, branding + story, packaging)
SECTION 12: section by section video and pdf library, and livestream archives
Learn the heart & craft, skills, techniques, recipes, and creative how-to's of bean to bar chocolate, with easy-to-follow insights taught by a longtime bean to bar chocolate maker.
“Your slow batch dream shaped us, inspired us, and left an indelible mark on the chocolate world.”
Lyn Bishop, owner and founder Quetzel Cacao chocolate and cacao farm, Panama
“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
“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
