Homemade Whoppers, malted milk balls in tempered milk chocolate

Weigh the barley malt syrup and the corn syrup into a saucepan.

Add sugar to bring the syrups to 100 grams total, then add about two tablespoons of water.

Warm over low heat until dissolved, then stop stirring and bring to a boil, cooking to 240 Fahrenheit. Wipe the pan sides down with a wet pastry brush.

Whip the egg whites with the salt and the cream of tartar until foamy.

Stream the hot syrup into the whites and whip to very stiff peaks.

Mix the malted milk powder, baking soda and salt together.

Fold the dry mixture gently into the meringue without overworking it.

Transfer to a piping bag and pipe very small pieces, aiming for hemispheres.

Dehydrate on the toaster oven's dehydrate setting, or in an oven at 200, for close to two hours, raising the temperature slightly towards the end.

Snip the peaks off the dried pieces with scissors, pair them up and glue each pair together with more meringue, then return them to the dehydrator.

Melt the milk chocolate in a bowl over a double boiler, bringing it up to 120 Fahrenheit.

Take it off the heat and stir vigorously until it cools to 81 or 82 Fahrenheit.

Bring it back to a working temperature of 86 Fahrenheit and hold it there.

Stab each sphere with a toothpick, dip it in the chocolate, let it drip and stand it upright.

Chill about five minutes to set, then twist the pieces off the toothpicks.