Back in 1925, when Flapper dresses were the rage, Riddell Angell and Cora Phelps opened a chocolate shop in Daytona Beach. Sure, they sold salt water taffy, but their focus was on homemade chocolates. And three generations later the family continues making candy the same way, in fact, they still use some of the same copper kettles. 

“The key to our success,” says owner Chuck Smith,  “is producing small batches daily. Maintaining the correct temperature is vital when working with chocolate, as is no humidity.” You’d expect high quality ingredients and Angell & Phelps demands the best.