Mexican Chocolate Medallions

mexican-chocolate-medallions Photo: Plamen Petkov


  • 1 orange
  • 1/2 teaspoon fleur de sel
  • 1 2-oz. bar chile-spiced dark chocolate, chopped
  • 30 dried apricots
  • 2 tablespoons raw hulled pumpkin seeds


1. Peel a 4-inch-long-by-1-inch-wide strip of zest from orange. Very thinly slice zest crosswise into 1-inch-long strips. Place zest in a bowl with salt; rub salt into zest.

2. Place about two-thirds of chocolate in a heatproof bowl over a pan of barely simmering water. Heat, stirring, until just melted. Remove bowl; stir in remaining chocolate until melted.

3. On a parchment-lined baking sheet, arrange apricots in a single layer. Place a scant 1/2 tsp. melted chocolate in center of each apricot. (You may have extra chocolate.) Gently press a few strips of salted zest and 3 pumpkin seeds onto each. Let stand until firm, 1 to 2 hours.

  • Prep Time:
  • Total Time:
  • Yield: Yield: 30 pieces (serving size: 2 pieces)

Nutritional Information

Calories per serving: 45
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 6g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 77mg
Calcium per serving: 6mg

Good to Know

Apricots are a great source of vitamins A and C. Plus, the pumpkin seeds are rich in potassium and protein, which makes these medallions heart-healthy.