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Ultimate Romance Gift Set

Ultimate romance gift set  $130

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Ultimate Romance Gift Set

1 x Creamy truffle slice bar (180g)
1 x Gardenia & Hyacinth organic coconut wax travel candle
1 x Starfruit lychee & guava hand & body creme (120ml)
1 x Dark chocolate nut heart (100g)
1 x Trio of handmade chocolates
1 x Box of 6 handcrafted chocolates (75g)

Pamper your love with a delicious selection of handmade chocolates to share, an organic candle and an organic hand and body creme. 

Creamy Truffle Slice

A creamy truffle slice bar with ‘I Love You’ hand written in white chocolate on the top. Slices into approximately 18 slices, 180g.  Presented in an acetate recyclable box that measures 4.5 x 17.5 x 2.9cm. Gluten, egg and alcohol free. Contains dairy and soy.

Dark Chocolate Nut Heart

Decadent 55% cocoa solids dark chocolate encases New Zealand hazelnuts, almonds, Hauraki sea salt and freeze dried raspberry. Packed on a gold board and in a cellophane bag. Heart weights 100g and measures 11.5 x 11.5 x 2cm. Gluten free, vegan friendly.

Trio of Handmade Chocolates

Flavours include 1919 pink gin and raspberry, vanilla and raspberry heart, strawberry crush heart. Box measures 10.5 x 2.7 x 3.7cm.  Gluten free, contains soy and dairy.

Starfruit lychee & guava Hand & Body Creme

The luxurious Surmanti Hand & Body cream is enriched with a blend of organic and natural plant-based ingredients, instantly relieving dryness, working to replenish your skins natural moisture barrier.

Gardenia organic coconut wax travel candle

Floral and intoxicating. Sweet, creamy top notes of Gardenia and Hyacinth dropping into mid notes of Arabian Oud and Incense, finished with bright fresh Green notes.

  • Delivery Auckland-wide from $16
  • Deliveries between 10AM and 6PM
  • Same-Day-Delivery orders need to be placed before 2PM
  • Mini: 5-6 Stems
  • Small: 8-10 Stems
  • Medium: 13-17 Stems
  • Large: 19-25 Stems
  • Extra Large: 28-34 Stems
  • Clean your vase to prevent bacteria 
  • Fill half to two-thirds of the vase with water
  • Remove any leaves under water
  • Cut 2 cm of each stem every few days
  • Change water when it becomes discoloured
  • Keep flowers away from direct sunlight and ripening fruit.
  • Remove wilting flowers to prevent mould

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