The Bean to Bar ChocolateCraft Workshop
More than the steps of the process: a clear path to understanding the heart & craft of making bean to bar.
Learn the heart & craft of making chocolate from scratch: the essential 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.
Created and taught by the chocolate maker behind some of craft chocolate’s most memorable chocolate.
Inside the online Workshop
After registering tudents receive instant access to all of the Workshop materials, and can make use of them on their own schedule
Each lesson chapter follows the process steps of crafting bean to bars
Easy-to-follow lessons, how-to’s, how-to and video demonstrations, downloadable PDFs, and livestreams
Learn how to make dark chocolate, milk and white chocolate both traditional and plant-based, products beyond bars, inclusion bars, and how to start a bean to bar business
Livestream sessions dive deeper into methods, troubleshooting, and are recorded for watching any time.
Includes a 90-minute private coaching session for each student
Take a peek inside
Questions? mackenzie@thenextbatch.com
SECTION 1: GETTING STARTED (equipment, setting up a chocolate workspace, 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 roasting process, targeting origin flavor, evaluating roasts, cracking & 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, troubleshooting texture)
SECTION 7: WHITE CHOCOLATE (the unique needs of white chocolate, crafting white batches, dairy white chocolate, plant-based white chocolate)
SECTION 8: TEMPERING (stress-free tempering, the role of cocoa butter, seed tempering, melter,s and a DIY melter, choosing bar moulds, mould care)
SECTION 9: INCLUSIONCRAFT (intro to inclusioncraft, bar design, inclusioncraft structure, snackcrafting inclusions, tempering with inclusions, swirls and patterns)
SECTION 10: PRODUCTS BEYOND BARS (crafting drinking chocolate, chocolate nut and seed spreads, making couverture, crafting 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
“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