Soak pitted plums overnight in apple juice and old plum brandy.
Strain and drain well on paper towels.
For the filling, mix the marzipan paste with the plum brandy and fill into a piping bag with a round nozzle. Fill the mixture into the plums instead of the seeds.
Mix grated couverture with powdered sugar.
Prepare baking dough. Heat sufficient lard or oil in a deep pan. Pull the plums through the batter and fry in the hot fat until golden brown all over.
Lift out, drain well and sprinkle with the chocolate sugar.
GUARANTEE RECOMMENDATION: vanilla sauce or vanilla ice cream