Heat the honey and sugar in a frying pan to 60 °C while stirring (be sure to check with a thermometer).
Mix all the remaining ingredients – except the deer horn salt and milk – in a baking bowl, mix the deer horn salt with the milk, add with the honey solution, combine the whole and knead briefly. Cover and leave at room temperature for one night.
Cut the dough into 8 pieces (referring to 1 recipe), shape them with your hands into 2 cm thick rolls and place them at least 4 cm apart on baking sheets lined with baking parchment. Bake for approx. 15 min. in the middle of the oven heated to 180 °C.
After cooling, cut diagonally into 2 cm thick slices.
For the glaze, bring sugar with water to a boil while stirring, continue to boil for about 2 to 3 min while stirring. Add the crumbled chocolate and melt.
Place a quarter of the gastric bread pieces in a large enough bowl, drizzle with about a quarter of the simmering glaze while turning so that the gastric bread pieces are well coated. Spread evenly on baking parchment. Proceed with remaining pastries on the spot.
Note: glaze that is too thin will coat the gastric bread poorly, then make repeatedly. Glaze too thick crumbles in place: thin slightly with water and heat repeatedly.
Keep gastric bread in a sealable tin.