About chocolate: Christmas chocolate must be full of love, and you must choose it yourself This Christmas special section is "Heart of Roses" with the aroma of roses, raspberries, and lychees. You can choose any eight chocolates for your Christmas wish If there is no time to choose, this is our recommendation Raspberry / Ginger / Caramel / Rose Heart / Whiskey Truffle / Coffee Sea Salt / Mint / Orange Cognac About what Christmas wreaths mean: Hold Me Now Pei Design Flower flower clerk, is a flower clerk who is good at presenting comfortable floral style with French elegance This time at the invitation of chocolat R to participate in the design of Christmas wreaths, Christmas wreaths do not have to be red and green. Instead, I feel that when people have too many negative emotions in their hearts, they need blank space and love, especially now! So I designed this elegant Christmas wreath, made of cotton, leucaena, and the return of the mountain to make a Christmas wreath. In this Christmas season, return to the nature of love, Just Hold Me Now, hug me! It's now! Sending this wreath is a hug for your cherished family or friends, it is best to hug them in person! Grasp the present! Christmas wreath is made up of the following plants and their flower language Cotton-Cherish the happiness of those around you and the eyes Leucaena-fleeting happiness Mountain Return-Blessing The meaning of the Christmas wreath: symbolizing the endless love, eternal love Reservations accepted until 12/12, Because the wreath is handmade, the quantity is limited, and it will not increase after the sale. Expected to ship in 12/17 storage method: Our chocolate Bonbon is made from fresh ingredients and has a short shelf life. It is stored for one week under refrigeration. The best temperature for chocolate is about 5-15 degrees Celsius. Beverage recommendations: Suitable for light coffee, whiskey, tea, and sour juice. Brand story Returning food to its original beauty ROCOCO was born to restore the original flavor of food, use the original good materials, revive the traditional and more complicated technology and was born in Taiwan. I hope to use the talent of the master in the development of better baking technology, not just to reduce the cost, to bring back the original look of continental desserts in Taiwan for 100 years, or even more suitable for the flavor of Taiwan. Chocolate Staff, Life Suspension The dessert chef has more than ten years of baking experience and solid baking skills. He has served as a five-star hotel dessert chef. He has not only participated in international chocolate contests on several occasions, but also returned to Taiwan to study Favarna training courses in Japan. He hopes to use them in this studio. Five-star hotels are discouraged by the high-quality ingredients, restore the professionalism that desserts should have, and let people return to the first taste of sweets.