Swiss Chocolate Gingerbread (Magenbrot)

Instructions

1. Prepare the gingerbread dough according to the gingerbread recipe and leave to rest at room temperature for at least 1 day.
2. Preheat the oven to 200 degrees.
3. Roll out the gingerbread dough to approx. 1 cm and fold the top and bottom thirds over the centre (make a simple tour). Now roll out relatively thick (~2 cm) and cut into 3-4 cm wide strips.
4. Bake for approx. 12 minutes on the middle shelf.
5. Leave the gingerbread to cool.
6. When cool, melt the chocolate and butter together in a bain-marie.
7. Mix the icing sugar and water until there are no lumps (it is best to add only 1/3 of the water first and then mix in the rest).
8. Cut the gingerbread into bite-sized pieces. Put the edges to one side.
9. Finely chop the edges in a food processor or blender.
10. Add the melted chocolate and butter to the sugar and stir to combine.
11. Place the gingerbread pieces and powdered ends in a large bowl. Add the icing and mix until everything is coated in chocolate icing.
12. Drain on a wire rack.
13. Allow the glaze to soak in for at least ~1 day before enjoying the bread.