Mexican Chocolate Medallions

Mexican Chocolate Medallions
Photo: Plamen Petkov
Yield: 30 pieces (serving size: 2 pieces)


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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


Prep: 22 Minutes
Stand: 1 Hours

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.

Created date

March 2014

Nutritional Information

Calories 45
Fat 2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 77 mg
Calcium 6 mg