cacaolove is our favorite inclusion to craft with.
“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
our beloved online class that has welcomed makers from around the globe, of every skill level, from “never have I ever” to award-winning pros.
the Bean to Bar ChocolateCraft Workshop
$699.00
One time
Learn everything you need to know about making bean to bar, taught through the insights of an award-winning craft chocolate maker.
✓ sign up and get immediate access to all the materials
✓ lock in the 2024 fee now, before it increases Jan 1 2025
✓ no time limit: access is for the lifetime of the Workshop
take a peek inside the Workshop
“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
