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This house speciality is an old recipe that has been reworked. Distinctive characteristic = no sugar, only honey. Available at Christmas time (Alsatian tradition)
The honey dough should be prepared at least one week before being used. Warm the honey. Add the 2 flours and mix well with a mixer Place the dough on a baking tray and cover it with plastic wrap.
Dissolve the 2 bicarbonates separately with 70g of sorbitol each. Place all the ingredients in the mixer bowl and mix well. Place the honey dough and the final dough into the kneading machine and mix well. Place in two tubs, cover and let stand for two days
Using a rolling machine, roll out the dough to a thickness of 5 cm. Cut the dough into heart shapes (8 cm x 9 cm) using a pastry cutter. Bake at 165°C and let cool. Put the dough in a temperate room for at least 15 days (to ensure that the gingerbread is soft) in a sealed package. Coat with 70% dark chocolate.
At ambient temperature: 3 months (can be kept very well thanks to the quantity of honey)
Coffee, Christmas spice tea, hot chocolate, and mulled wine
Mix the 2 doughs very well.
In this version, we also coat with 44% milk chocolate.
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