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絹絲谷所有巧克力、甜點及相關產品皆為手工製作，每日提供的數量及品項有限 若您有指定購買的品項及數量，請於5天前預訂，謝謝。

提供低溫宅配服務，宅配費用為170元，單筆消費滿3500元免運費。

• - 實體門市取貨

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• - 黑貓低溫宅配 (宅配費用為170元，單筆消費滿3500元免運費)

系統設定的最快指定到貨時間為5天後，

如您有急需可以直接與我們聯繫。

有現貨之品項皆可以盡速為您送出，當日中午前完成訂單並繳款，可於隔日到貨 (逢假日及特殊節日除外)

當日中午後完成訂單並繳款，則可於後日到貨  (逢假日及特殊節日除外)

蛋糕系列保存方式：冷藏7天 冷凍三周，冷凍冷藏皆可以直接食用，差異僅在於口感上的不同，不影響風味喔。

生巧克力系列保存方式：冷藏7天 冷凍一個月，冷凍冷藏皆可以直接食用，差異僅在於口感上的不同，不影響風味喔。

黑巧克力系列保存方式：

        > 室溫25度C以下陰涼通風處   

        > 定溫紅酒櫃   ! 最佳 !

        > 4度C冷藏冰箱    [取出巧克力在享用前請連同包裝靜置15-30分鐘，等待回溫至室溫再打開享用，此動作可避免溫度及濕度急遽變化而導致巧克力結晶體受到破壞且能品嘗到巧克力最佳的風味及口感！]

All of Silk Sweets chocolates, desserts and other products are handmade. For this reason there is a limited amount of each item we can provide per day. If you have specific items and quantities to purchase, please place the order 5 days in advance. If there is inventory available, we will ship it as soon as possible. Orders places and payed before midday, are eligible for next day delivery.(This may differ on weekends and bank holidays) Orders places and payed after midday are eligible for next day shipping.(This may differ on weekends and bank holidays)

-we provide refrigerated shipping, shipping costs $170 Ntd. Orders over $3500 ntd are eligible for free shipping.

 -Storage method:

    > storage method for cakes: 7 days while refrigerated, or good for three weeks in the freezer, no need to defrost. The difference is only in the texture, and does not affect the flavor.

    > Storage method of Nama chocolate series: 7 days while refrigerated, or good for a month in the freezer, no need to defrost. The difference is only in the texture, and does not affect the flavor.

    > Storage method for dark chocolate series: 120 days with fine storage

          * A cool and ventilated place at room temperature below 25°C

          Recommended * wine cooler! 

          * 4°C refrigerated [Before taking out the chocolate, please let it sir for 15-30 minutes in the packaging, and wait for it to warm to room temperature before opening it to enjoy. This action can prevent rapid changes in temperature and humidity which causes damage to the chocolate crystals and can affect taste and texture.