don’t just take our word for it.
what students, makers, and chocolate experts are saying
“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, founder David Upchurch Chocolatier
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
“Thank you for all your inspiration and amazing creations. You are a staple of the craft chocolate scene."
Fjak Chocolate, Norway’s first 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
“From the moment I started my chocolate journey I’ve been obsessed with wanting to taste the legendary Map Chocolate bars by Mackenzie Rivers…I am smitten. Wow. Just wow. Totally understand now why her students make the best inclusion bars!
Maisonchoyi, on Instagram
“I have to say that I have learned so much more in her one class than what I’d learned over a year. Loved every minute of it .”
Rajani Konkipudi, Dwaar Chocolate
“You’ve made such an incredible impact on the craft chocolate scene around the world.”
Luke Owen Smith, freelance food journalist, Judge International Chocolate Awards Asia-Pacific
“Your seed method is pure magic. In less than two minutes everything set up beautifully and I was able to process more chocolate than I have ever done in a very short time.”
“I am on record as 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, The Chocolate Life
Your mark on the chocolate world has been profound. I have always said that all trends start with Map.”
Sophia Rea, Projet Chocolat
“"Thanks SO MUCH for your time and investment in us. It was so helpful to hear your breadth of experience – and the way you explain it to us non-scientists!! Lots of observations that you made that will help me to be more attuned. So many light bulbs went off today. THANK YOU!!”
Kim Wilson, owner/founder Good King Snacking Cacao, Seattle WA
“What an incredible class. They say anyone can teach but not everyone is a teacher, and you explained everything in such an easy to process way, such an incredible experience.”
A. Sanchez, chef
"There isn’t another resource out there like you for small batch makers.”
Jared Bachelder, pastry chef, Bad Bache Chocolate
“I was there and I'll tell you, it was SURREAL to witness your impact at Salon du Chocolat in Paris. I mean, amazing!”
—Estelle Tracy, chocolate sommelier and educator, 37 Chocolates
"The best teacher I have found in my chocolate journey.”
Neyla Urdaneta, Choco Gladys
“You are the reason I make chocolate.”
Karen Mosebrook, Cocoamanna