Mexican Chocolate Medallions

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.

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.

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.