Rinse the plums, cut in half and score the halves four to five times with a kitchen knife.
Mix the lemon zest, almond kernels, sugar and chocolate powder well with the egg.
Cut out small puff pastry cookies, about 4 cm in diameter. In the center of the cookies mold 1 tsp of the almond mixture and place the halved, incised plums. Place a thin puff pastry border around the plums and brush it with a tiny bit of beaten egg.
Bake in the hot oven for eight to ten minutes. Then brush the plums with a little honey.