Chunky chocolate muffins (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
350g flour
50g Callebaut Cocoa Powder
10g baking powder
100g pecan nuts
130g Callebaut Chocolate Chunks - dark
Mix all dry ingredients.
170g milk
2 whole eggs
Add and mix.
150g butter - melted
150g white sugar candy
Melt the sugar in the butter, add and mix in.
Fill muffin moulds with the mixture (use an ice scoop). Top with a mixture of almonds, sugar and egg whites. Bake off at 210°C during 25 minutes (test: insert a needle in the core of the muffins. It needs to come out dry).