The Bean to Bar ChocolateCraft Workshop
it’s not just a class, it’s a clear path to understanding leading straight to the heart & craft of making chocolate
Workshop details
Sign up anytime. As soon as you sign up you receive instant access to all of the Workshop materials.
Each section follows the natural path of bean to bar, or start where it works best for your needs,
Easy-to-follow 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.
Recorded watch-anytime livestream sessions are topic-focused to dive deeper into methods, troubleshooting, cover beginning and advanced skills
Mackenzie is an email away for questions, and the Workshop includes a 90-minute private Zoom session for each student
How it works
Essential techniques taught from a craft chocolate maker’s real-life insights
SECTION 1: GETTING STARTED (equipment, ingredients, livestream schedule, recorded livestreams)
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 CACAO (why we roast, equipment, the process, targeting flavor, evaluating, winnowing)
SECTION 5: BATCHCRAFTING (the role of %, creating recipes, using a melanger, troubleshooting flavor + texture)
SECTION 6: NIB-BASED BATCHES (crafting dark chocolate, dairy milk chocolate, plant-based milk chocolate)
SECTION 7: WHITE CHOCOLATE (the needs of white chocolate, crafting white batches, dairy white chocolate, plant-based white chocolate)
SECTION 8: TEMPERING (easy tempering, the role of cocoa butter, seed tempering, a diy melter, bar moulds and mould care)
SECTION 9: INCLUSIONCRAFT (intro to inclusioncraft, bar design, inclusioncraft structure, snackcrafting inclusions, tempering with inclusions)
SECTION 10: PRODUCTS BEYOND BARS (crafting drinking chocolate, chocolate nuts and seed spreads, couverture, baking chocolate)
SECTION 11: THE B(USINESS) SIDE (business goals, what makes a successful chocolate business, branding + story, packaging, shipping, wholesale + retail)
SECTION 12: FULL VIDEO + PDF LIBRARY
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.
“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
