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Today we make the softest bird milk dessert using agar‑agar, milk, egg whites, and optional chocolate. First, combine agar‑agar and sugar in a pot, add milk, and heat until it boils while stirring. While the syrup boils, whisk the egg whites until they become fluffy. After the syrup has boiled, cook for another 30‑40 seconds, then remove from heat and add chocolate until it melts smoothly. Slowly pour the syrup into the egg whites, stir briefly until well mixed, then pour into molds and let it cool. After a few hours, you will have a perfect bird milk dessert that is soft, chocolate‑flavored, and airy.