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dedicated to sharing the heart & craft of making small batch bean to bar chocolate

our online workshop

The Next Batch Chocolate School is an online workshop and mentoring resource, created by a longtime craft chocolate maker with a passion for accessible, hands-on learning.

Focused on small-batch bean-to-bar chocolate that you can make at home or in a small kitchen, we blend traditional craft techniques with approachable instruction so that students of all skill levels can succeed—whether you’re a curious beginner or an experienced maker looking to refine your craft.

The Next Batch is built around three pillars:

Practical Bean-to-Bar Skills

Students learn how to transform cacao beans into delicious chocolate using simple tools and thoughtful technique. Lessons cover:

  • Choosing equipment, and setting up a workspace

  • Understanding origin and cocoa bean selection

  • Roasting and winnowing

  • Batchcrafting and refining for every type of chocolate

  • Tempering and molding chocolate

  • Inclusioncraft and creative additions

  • Packaging

Every step is tailored for small-batch production, meaning you can follow along in your own kitchen, no matter what the size

Designed for All Abilities

The workshops are designed so that anyone can participate:

  • Clear, step-by-step instructions

  • Techniques broken down into manageable parts

  • Tips and troubleshooting for common challenges

  • Supportive pace and explanations that don’t assume prior experience

Whether you’re completely new to chocolate making or bringing some skills already, the curriculum meets you where you are and helps you grow.

Online, Interactive, and Supportive

Next Batch Chocolate School is offered online so you can:

  • Join from anywhere

  • Learn on your own schedule

  • Livestreams with Mackenzie, recorded to watch at any time

  • Ask questions and get feedback

  • Private 90-minute mentoring session

  • Build confidence one batch at a time

Our goal is to help you reach your goals, whether that means mastering your first bar, starting a small business, or deepening your creative connection with chocolate.

online classes
our learn-it-all bean to bar workshop
our new Easy Tempering guidebook!
consultations

“You’ve made an incredible impact on the craft chocolate scene around the world.”

~~Luke Owen Smith, freelance food journalist, Judge International Chocolate Awards Asia-Pacific

Inside the online Workshop:

everything on the craft chocolate maker’s to-do list, layered with the methods, tools, pro-tips, and real-life insights from a chocolate maker who has been there.

learn more

  • "Thank you for all your inspiration and amazing creations. You are a staple of the craft chocolate scene."

    Fjak Chocolate, Norway

  • "Mackenzie is one of the most inspiring, kind, fun and knowledgeable persons I've ever known. This course is like no other and I enjoyed every second of it."

    Michelle van Schaick, founder Faraway Garden Chocolate, Academy of Chocolate judge

  • "You made an incredible and indelible mark on my work and this community. Thank you for your passion and art, your skills, and generosity."

    David Upchurch, chocolatier

  • "The Next Batch class is 100% what kept me going and made me feel better about taking a huge, risky leap forward. This year has taught me so much, and being a part of the Next Batch Community has been a huge part of it all. I learned so much that we just didn't do at _____, thanks to you, and I'm grateful for your time and willingness to help other chocolate makers pave their own way forward in the industry.

    Elizabeth Gentry, founder Harvest Chocolate

  • "I would probably not still be making chocolate had it not been for Mackenzie and the Next Batch School. Her words of wisdom, patience, humility and willingness to repeat things she has already said make her a real life Yoda in my world."

    Tyler Cagwin, founder Nostalgia Chocolates

  • "I have dared to take risks and experiment with flavors all because of you. Thank you for sharing your craft and wisdom."

    EndeCacao

  • "I am on record 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, Discover Choc and The Chocolate Life

  • “For years I’ve been telling people you are the most artistic chocolate maker I know of!”

    —Lowe Bibby, creator of the Chocofiles worldwide tasting database

  • "By the end of Day one I knew I’d hit the chocolate jackpot.”

    Estelle Tracy, chocolate sommelier, 37 Chocolates

  • "...truly a gamechanger."

    Aaron Sylvester, Tri-Island Chocolate, and Grenada Chocolate Co

  • “I have been a chocolatier for over a decade. Making craft chocolate enticed and intimidated me. I never felt ready to try it. Then, one day, I was listening to Lauren's Well Tempered podcast where she chatted with you and I was so touched by your conversation. I felt like I was invited by a kindred spirit to meet chocolate in a new way. A more playful and poetic way. Thank you.”

    ~~Christy Farion

bean to bar livelihood

bean to bar livelihood

sourcing cacao

sourcing cacao

crafting in a small kitchen

crafting in a small kitchen

easy tempering

easy tempering

every step of bean to bar

every step of bean to bar

setting up to craft

setting up to craft

roasting cacao

roasting cacao

PDFs for download

PDFs for download

plant-based recipes

plant-based recipes

inclusioncraft

inclusioncraft

crafting single origin cacao

crafting single origin cacao

batchcrafting

batchcrafting

sustainable, beautiful packaging

sustainable, beautiful packaging

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drinking chocolate

drinking chocolate

flavor pairing

flavor pairing

the B(usiness) side of chocolate

the B(usiness) side of chocolate

the pretty and not so pretty

the pretty and not so pretty

how to bring your chocolate goals to life

how to bring your chocolate goals to life

equipment needs

equipment needs

spreads

spreads

production planning

production planning

unique-to-you products

unique-to-you products

choosing equipment to fit your space and production needs

choosing equipment to fit your space and production needs

“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

Teaching bean to bar chocolate and sharing real-life insights through the lens of a small batch chocolate maker’s path to success

we’re on Instagram @thenextbatchschool

When someone asks for my help and apologizes to me that they are “just making chocolate at home” I want to hug them because WELCOME TO THE TRUE CRAFT CHOCOLATE CLUB 🤎🤗🫘🍫 Not just because +++so many++ of craft’s well-known maker
My favorite time of the crafting year! Looking back at a few of my creations @mapchocolate brings happy memories (I still adore my letterpress packaging made for me by @twinravenspress ) and makes me remember how important our “why’s&rdqu
Many of them have taken other courses, tried making chocolate without help, or heard from my other students to “take Mackenzie’s class.” The full course covering every step (and more importantly, every question ->decision in th
Things I’m loving, the October version.
Updating and improving my materials for the Next Batch is no different than how I as a chocolate maker—how the best chocolate makers—improve our products as we continue to hone our skills. Do we learn to walk so we can just stay in one p

Like the best chocolate you’ve ever tasted.

The Next Batch is a 100% human-created school, informed, & inspired by a bean to bar chocolate maker’s real-life experiences.