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Our Vision The Oakland Chocolate Company makes delicious fine flavored chocolate using Jamaican beans and Nicaraguan beans. We will never use cocoa beans that are produced by exploiting worker labor.
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The Chocolatemaker and Chocolatier In California: Oakland: Nancy Nadel, chocolatier, chocolate maker and Manager. Nancy has been making chocolate since 2007. She took a class with Terry Richardson of Richardson Researches and fell in love with the product and process. She started the Oakland Chocolate Company after taking the class. After retiring from politics, Nancy bought her own space for chocolate making. She sold at Farmers Markets and retailers. Since Covid, she now sells via website and to order only. She has won many awards from the San Francisco International Chocolate Salon (Taste TV) for her confections.  In Jamaica:
Desmond Jadusingh, owner of Bachelors Hall Farm, with his new fermenting boxes. Bachelors
Hall is a 300 acre farm, meticulously pruned and free of chemicals. Desmmond is on the Board of the Jamaican Cocoa Farmers
Association. He is proud of his fine-flavored cocoa beans, continuously improving the farm, and excited about all the chocolate
makers who receive awards for confections made with his beans internationally. Nancy used beans from Desmond until the end
of 2025 when storms and other hahrdships ending the availability of his beans. Nancy has purchased O'Payo beans from Ingemann
in Nicaragua. In May of 2016, Nancy visited the Ingemann nursery and farmers who grow beans for ingemann. She was very impressed
with the system and the farmers spoke highly of their relationship with Ingemann. Farmers are supplied with cocoa plants for
free which they cultivate and reap. Ingemann picks up the harvested beans and brings them to the nursery where they ferment
and dry and distribute to chocolate makers around the world. Farmers are paid higher than the going rate.
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