Preheat the oven to 180 degrees. Cover a baking tray with parchment paper and grease lightly. Stir together room temperature honey and butter to pomade consistency until creamy. Add remaining ingredients for the dough and mix until smooth.
For the filling, gently warm the honey so that it becomes liquid.
Do not let it get hot. Add the cocoa, hazelnuts and rum. Gradually add the whipped cream until you have a spreadable paste.
Roll out the dough on a floured surface Three centimeters thick. Cut the dough into rectangles and cut in half. Place one half on the baking sheet and spread with the filling half a centimeter thick. Place the other half of the dough on top of the filling. Bake on the middle shelf for 30-35 minutes. After baking time, cut the gingerbread into three centimeter triangles while still warm. Let the chocolate melt. Dip the triangles halfway into the chocolate.
Tip: Feel free to use better chocolate – the more delicious the result!
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