Corn Potage Bonbons

Put in a pan and heat while whisking. 

Add the Zéphyr chocolate, whisk, throw in the butter when it cools to 32℃, and emulsify in a hand blender.

Combine and mix at room temperature with a hand blender.

Add sake (NanbuBijin, special sake made without added alcohol or sugar) and Ina agar F to a pan, boil and combine with the previous mixture in the hand blender to finish preparing the gelatin.

Put the corn potage ganache in a pastry bag and squeeze 3.5g into each prepared white chocolate ball.
On top of the ganache, squeeze on 3g of the vegetable and fruit juice gelatin. Let sit in the refrigerator for 24 hours and then put the lid on the chocolate balls with tempered Zephyr.
Draw lines on the surface with the tempered Zéphyr, place 3 grains of corn colored with Cacao Barry (6 parts of Zéphyr chocolate) on top, paint on orange lamé with a brush, and decorate with dry parsley.