Chocolate Gingerbread

Pour hot milk over a portion of the flour (70 g) and a portion of the sugar (70 g), stirring until smooth.

Add the honey, egg yolk, salt, baking soda, and the remaining sugar.

Add a portion of the flour, stir until smooth, then add the cocoa and the rest of the flour, kneading a soft, sticky dough.

Transfer to a work surface, dust with flour, and roll out into a 1-1.5 cm thick sheet.

Cut out gingerbread cookies of any shape, place them on a baking sheet, and bake in a preheated oven at 170-180°C for 12-18 minutes.

Check for doneness with a skewer or toothpick, and let the baked gingerbread cool.

For the glaze, whip the egg white, powdered sugar, and lemon juice until light and fluffy.