Boil the honey with the syrup and the water, cool. Knead the flour and the staghorn salt with the honey mixture. Dissolve the potash in the milk and mix it into the dough. Form it into a ball and let it rest for 2 days at room temperature, wrapped in aluminum foil.
Form the filling in the center. Brush the edges with milk, place a second layer of dough on top of the filling and bake the hearts on the second rack from the bottom for 20-30 minutes. Cover the hearts with the chocolate icing and top with the candied fruit.
Nutritional values per piece:
Baking time: about 3 days
Have fun baking!