a chocolate school masquerding as a layer cake, how to access all the good stuff, and a lesson in making multiple flavors from one batch of white
when the pumpkin spice strikes you'll be ready
It’s the doing of it~~actual, live, hands-on making~~where understanding begins to take shape. No matter how many questions we ask the “experts” in the group, how many maker’s (un)conferences we attend, how many classes we take; learning takes root batch after batch. Now you know why I named it the Next Batch :)
As we learn through doing our skills change, our palates develop, our goals shapeshift into clear directions that began as fuzzy-edged hopes. Tasks that were hard become second-nature (trust me! one day you’ll temper a three-batch swirl bar and actually enjoy every minute), and tasks that once seemed absolutely critical to your success will disappear like a mirage, once you get close enough to realize it’s not what you thought you’d find.
If you’ve ever asked me a question (lol) then you know there are no short answers. I believe in the layer cake approach to teaching everything: take a good look at the whole thing, then beginning slicing deeper, enjoying nibbles through each layer. Savor, and if it’s really good, dig in for another slice.
Beginning in July we’re taking this beautiful chocolate cake to a whole new level.
What’s in it for subscribers, free + paid: lessons, insights, and how-to’s of crafting chocolate shared via weekly newsletter. That’s not changing, and my plan is to make it as more-ish as I’m able. Big bites, small bites, every week.
What’s new: paid subscribers will have access to new online workshops and livestream demonstrations designed for makers of every experience level and folks who love good chocolate, along with videos and project downloads/pdfs, guest maker-instructor lessons, livestream tastings and reviews, and, community commenting + discussions.
How it works:
option one subscribe and sign up for—or upgrade to—a yearly paid subscription. Each week you’ll receive the weekly newsletter plus details about upcoming classes/workshops/all the stuff listed above. You are welcome to make use of the materials at your convenience, join us for livestreams, or re-watch the recording later.
option two sign up for a monthly paid subscription; as long as you remain on this paid plan you’ll have access to everything the yearly paid plan has.
option three sign up or stay on the free plan
The icing on the craft chocolate cake: If you’re already a paid subscriber (xxoo) you’re all set.
If you haven’t subscribed yet, the current rates are in effect through the end of June (also, xxoo). The subscription fees change on July 1 from $60 a year/ $6 monthly to $120 a year/ $20 monthly)
If you took a class via thenextbatch.com you still have access (just login there as usual). But if you missed out on those classes or are looking forward to new classes, that subscribe now button is your new BFF.
Okay! let’s talk about saving time and being ready for when the inspiration rainbow strikes. FYI, we are 12 weeks out from pumpkin spice everything hitting the Instagram feeds.
One of my not-so secret secrets is that as a solopreneur maker I adore and rely on efficient systems in my chocolatory. The whole shebang of small batch craft chocolate productivity is built upon mise en place: “a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking.” Or, as Anthony Bourdain stated,
Mise en place is the religion of all good line cooks.
You might be thinking, Wait, is she talking about chopping up ingredients? or maybe, But I thought equipment and automation was how chocolate makers increased production? No, and no.
Mise en place means having our ducks in a row, yes. Having the nibs ready when it’s time to make a batch, having the seed on hand for tempering; definitely. Yes, a bigger roaster will let us roast more beans, and a bigger melanger can refine a bigger batch of chocolate, but equipment is just a tool that can’t fit in a pocket: we can have a piece of equipment, but it has to fit into our process (system, plan, approach, needs) for it to enhance productivity. If you hand-winnow, a 25-pound roaster isn’t going to speed up making batches. If you have a 60-kg melanger but can only roast 1-kg of beans at a time, we need to talk.
My favorite plan for when the plant-based white chocolate variation inspiration rainbow happens is to have ready-to-go plant-based white chocolate on hand. Big blocks, small wedges, stainless hotel pans filled and covered, ready to plop into my sous vide melter. It’s so simple it’s almost a no-brainer. The plan: make white chocolate before we need it, wrap and store, then pull it out as needed BUT “as needed” means, not just as a white batch. We can change it to a strawberry white, a mango, pineapple, coffee! hojicha, matcha!
The pro-tip: we can take an already-made batch of white chocolate, melt it, put it back into a melanger, and add freeze-dried fruit powder or other dried flavors to it, then refine smooth. Unlike dark or dark milk chocolate where extra refining means the risk of turning a batch into a thick, viscous fudge, this isn’t the case here.
The video shows the how-to’s of taking an already-crafted batch. Craft your favorite go-to plant-based white if you don’t have any stored/on hand.
Here’s a PDF to download or print.
Happy making! feel free to share your white-to-not-just-white creations or ideas in the comments!
Mackenzie
I'm currently planning a cardamom milk bar swirled with orange white (hopefully next week when temperatures here dip!). Still trying to decide how to add the orange to the white though, I know the easier option would be orange oil but I think the flavour might be better if I use freeze dried orange?
I’ve just found a company here in NZ that makes honey powder so I’ve got an idea for a fig and honey white chocolate. I think this will be a build and tweak as I go as really unsure of what ratios I’ll need! Also hoping these 2 powders goes ok in the melanger...!