The Bean to Bar ChocolateCraft Workshop
More than a chocolate class, it’s a clear path to understanding the craft of bean to bar.
The OG bean to bar course created and taught by the chocolate maker behind some of craft chocolate’s most memorable chocolate.
Our online Workshop
As soon as you register you will receive instant access to all of the Workshop materials. There is no time limit to using any of the course materials.
Each section follows the natural path of bean to bar, or you can 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 how to make 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, and are recorded for watching any time.
Mackenzie is an email away for questions, and the Workshop includes a 90-minute private Zoom session for each student.
Take a peek inside
Like having a bean to bar chocolate maker right by your side.
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
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