4 weeks in

After 4 weeks, I feel like I'm finally getting there... The display is full right now with the following...
Hazelnut truffles
Caramel truffles
Orange ganache filled truffles
strawberry ganache filled truffles
double dipped chocolate and orange truffles
double fudge peanut butter cup brownies
caramel deluxe fudge brownies
lemon and mixed berry tea cake
triple choc cookies
I think that's it... but our menu is full of other treats as well
We have launched our catering menu and now have a chocolate fountain for hire!!
We have made friends with the locals and we are already getting known as the place to go in mornington for Hot chocolate, coffee and breakfast.  We even have a local cafe come and buy our hot chocolates while they are working... nothing beats Belgian Hot chocolate!!
My next mission is to make the best caramel slice!!!  If there is a will, there is a way!

Cheese fondue...

Here is a cheese fondue recipe I'm thinking about adding to the menu... or maybe I could mix it up?
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions

Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Cafe Biqui

so this is where I'm working during the renovations for Cafe Kudos in Mornington... it will be so sad to leave, I love the regular customers, the owners and the food!!
<a href="http://www.urbanspoon.com/r/71/1596006/restaurant/CBD/Cafe-Bisqui-Melbourne"><img alt="Cafe Bisqui on Urbanspoon" src="http://www.urbanspoon.com/b/link/1596006/biglink.gif" style="border:none;width:200px;height:146px" /></a> 

the story so far

...so, there are 34 days till we open.  I have ordered the chocolate fountain, which will hold Belgium couverture chocolate, I'll probably get a second one so I can have liquid milk and white chocolate. By the way we will be using REAL chocolate, no added vegetable oil etc. However as I have experienced this is harder to work with.
We will be using Toby's Estate coffee, our Kudos blend will be there signature blend, however we will also have a different single origin coffee, so our guests can sip their way through the different coffee regions of the world and decide on their favourite.
I have been very lucky to have the help of friends to help me set this up, so far the stand outs are Adam and Steve who have spent every available minute at the cafe with me, its safe to say: we are all covered in paint and have blue dust up our noses after sanding and preparing the walls.