The Bean to Bar ChocolateCraft Workshop

A clear path to crafting bean to bar, no matter what your experience level.

What’s the best way to make bean to bar chocolate at home? Can you make enough chocolate in a small kitchen to start a business? How does roasting create chocolate flavor, and is there a simple method? Do craft chocolate makers only make dark chocolate, or can you make white chocolate, and all those incredible flavors? What packaging is the best to use for craft chocolate? Where do I begin?

In this multi-chapter course, Mackenzie Rivers—professional bean to bar maker and founder of the beloved small batch company Map Chocolate—clarifies the often confusing process of becoming a bean to bar chocolate maker.

If you’ve ever wondered if making chocolate from bean to bar is the path for you, or felt overwhelmed by the mystery of making chocolate you can be proud of, this workshop will give you a realistic, empowering, and inspiring way forward.

the 2026 Bean to Bar ChocolateCraft Workshop
$649.00
One time
$375.00
For 2 months

Whether your dream is to make chocolate for family & friends, start a chocolate business, or improve your skills. Learn how to make chocolate from scratch with guidance from a longtime bean to bar maker. Gain the essential skills, techniques, recipes, and creative how-to's of all types of bean to bar chocolate, with easy-to-follow insights.

✓ 24/7 access to Workshop
✓ over 90 video lesson demonstrations + livestreams
✓ downloadable recipe and guidebook PDFs
✓ attend livestreams/watch recordings
✓ includes private 90-minute strategy session w/ Mackenzie

Created and taught by the chocolate maker behind some of craft chocolate’s most memorable chocolate.

Close-up of two decorative, embossed bean to bar chocolate bars with intricate patterns.
Boxes of Map Chocolate Co. Squirrel Stash, salted caramel white chocolate with Nut[kin]ella, featuring an illustration of a squirrel on each box.
Multiple filled chocolate molds
Craft chocolate bars with inclusions and swirls
White chocolate with red raspberry swirls, topped with dried figs and hojicha leaves
Assorted craft chocolate bars with colorful packaging from Map Chocolate Co.

Inside the online Workshop

  • After registering students receive instant access to all of the Workshop materials, and can make use of them on their own timeframe, as often as they need

  • 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 1: GETTING STARTED (equipment, setting up a chocolate workspace, ingredients, livestream schedule, recorded livestreams)

SECTION 2: ORIGIN (understanding origin, sourcing cacao, sorting + storing)

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 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 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 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 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 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 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 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 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 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

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