For the gingerbread cake: In a pot, heat the honey with the sugar and butter until smooth. Add the baking soda and ammonium carbonate to the honey mixture and stir until dissolved. Allow to cool.
Stir the flour, ginger, cinnamon, anise seed, cloves and salt into the honey mixture. Finely chop the candied orange and knead into the dough. Cover and refrigerate overnight.
Divide the dough between small baking tins, about 1.5 cm (approximately 1/2 inch) deep and 10 cm (approximately 4 inches) wide. Bake in a 180°C (approximately 350°F) oven for 18-20 minutes.
While the gingerbread cakes are warm, cut each into 8 layers.
Finely chop both kinds of chocolate and place each into a separate bowl. Melt each kind of chocolate over a pot of simmering water until smooth.
Dip half of the gingerbread layers in the white chocolate and the remaining into the dark chocolate. Place on a cooling rack until set.
For decorating: Place the leftover chocolate in small freezer bags and cut a small hole at the corner. Decorate the gingerbread with the chocolate.