Cream butter, sugar, gingerbread spice and 1 pinch of salt with a hand mixer. First stir in the egg and then the syrup. Mix 350 g flour and baking powder and stir in portions briefly. Wrap the dough (it is quite sticky, but gets a bit firmer after cooling) in foil and put it in a cool place for about 1 hour.
Line two baking trays with baking paper. Roll out the dough on some flour 4-5 mm thick. Cut out approx. 18 biscuits with a gingerbread man cutter (approx. 12 cm) and lay them on the baking trays. Prick holes in the biscuits with a punched spout (approx. 1 cm Ø) to hang them up.
Brush the biscuits with some water. Bake one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 8 minutes. Let them cool down.
Sift the icing sugar, mix with 1 tbsp. hot water and milk to a thick icing. Pour into a disposable piping bag and cut off a small corner at the bottom. Decorate half of the biscuits with it as gingerbread men and let them dry.
Chop dark and white couverture. Melt the dark chocolate coating with plate-grease in a hot water bath, cool down for about 15 minutes. Melt the white couverture in a hot water bath as well. Fill both couverture in a disposable piping bag and cut off a small corner at the bottom.
Turn the remaining gingerbread man biscuits upside down so that they look like a reindeer head: The legs are the antlers, the arms are the ears and the upside-down head is the head. Paint the reindeer's head, ears and antlers with dark chocolate coating, leaving a margin of approx. 1⁄2 cm free.
With the white couverture squirt eyes and put on 1 black chocolate pearl each as pupil. Decorate noses with red love beads and ears with silver beads. Let everything dry.