Put a saucepan in a water bath. Melt the butter in it. Then add honey and sugar. Stir. Add the egg yolks and stir in as well. Then add the flour mixture. Take the dough out of the pot and knead well.
Put the dough in a plastic wrap or a household box and place in the refrigerator overnight or 12 hours.
Take the dough out of the refrigerator 1 hour before further processing.
Preheat the oven to 180 degrees circulating air.
Roll out the dough to 20 x 30 cm. Bake in a suitable baking pan for 20 minutes. Preferably a springform pan.
Puree or whisk the jam together with the water until you get a smooth, even mixture. Add the agar agar to the fruit mass and boil in a saucepan for 2 minutes. Alternatively, with classic gelatin, continue processing according to the instructions.
Let the fruit mixture cool down a little and distribute it directly on the baked and cooled gingerbread base in the baking pan.
Alternatively, you can take out the base and surround it with aluminum foil to prevent it from running off to the side.
Roll out the marzipan into a sheet of dough that fits exactly into the baking pan.
Place on the fruit jelly and let everything cool down.
Remove the edge of the springform pan (or the aluminum foil) and cut the sheet of dough into even squares of approx. 2.5 x 2.5 cm.
Melt the couverture with the butter in a water bath. The water must not boil.
Tipps & Hinweise
For a perfect result, let the finished dominoes rest for a day.