Batch by batch a community of bean to bar makers and chocolatiers is taking what chocolate has been, and re-inventing it.
What you’ll find at the Next Batch School are the in-real-life lessons and insights of making hands-on, skills-focused, relationally-sourced bean to bar craft chocolate.
About the Next Batch founder: Mackenzie Rivers is the chocolate maker behind the chocolate company Map Chocolate Co. She’s been a professional bean to bar maker since 2014, and has opened the doors of her chocolate kitchen to teaching bean to bar to students from around the world since 2017. Mackenzie worked for five years as the head cocoa roaster for the “grandfather of craft chocolate,” Chocolate Alchemy. She is credited by Gastro Obscura and chocolate historian Sophia Rea as the original creator of oat milk chocolate and oat milk white chocolate, and is known in the craft chocolate community for pioneering new directions in bean to bar. Her chocolate has appeared in VegNews magazine, been featured in the book Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors, and was used on the set of the food documentary Her Name is Chef. Mackenzie has won International Chocolate Awards, and she has been interviewed in a multiple podcasts.
What she is best known for is sharing 100% of everything she has learned on her craft chocolate journey, including how-to’s, recipes, techniques, equipment hacks, mistakes + messes :)
Thanks for all the fantastic posts and information that you provide. Every time I read one of your posts or watch one of your videos or classes, I find a new door that I can open. And most of the time I hadn’t even realized the door was there, let alone that I could open it.
~~potter, chef, and chocolate artist Darren Damonte, owner Bistro Damontei, Omihachiman Japan
