Chocolate maker, inclusioncraft pioneer, flavor creator: believer in the beauty of
small batch chocolate
Mackenzie is the founder of Map Chocolate and The Next Batch School. She began crafting bean to bar in 2014, and started teaching the heart and craft of making chocolate in 2016 through private and group in-person and online classes. She writes the Substack publication The Next Batch | Bean to Bar Chocolate and is a chocolate consultant for companies worldwide, of every size.
Her guiding mission is to share her innovations, chocolate skills, techniques, and insights to help creative small batch makers thrive in a big batch world.
Founder, Chocolate Maker’s Cacao Roasting Conference
Original creator of oat milk white chocolate (credited by Gastro Obscura and chocolate historian Sophia Rea)
Creator of Inclusioncraft™ structure and concepts
Named in Top 50 Chocolate Makers in US by food writer and journalist Megan Giller, of Chocolate Noise
Chocolate featured in VegNews magazine centerfold for plant-based vegan white chocolate, 2019
Article and shout-out as the first maker of oat milk white chocolate, Cacao Magazine
Academy of Chocolate Award Winner
Maker of the Year 2017; named by Clay Gordon
Guest speaker, using chocolate in coffee drinks, Specialty Coffee Association BLOOM event 2018, Portland
Feature essay article, Dessert Professional magazine.
Included in the book Bean to Bar: America’s Craft Chocolate Revolution, by Megan Giller
