Melt the chocolates. Bring the cream and glucose to the boil and pour on top of the half-melted chocolates in 3 to 4 separate pours. Finish mixing with a mixer. Check the ganache’s temperature. When it reaches 70°C, pour in the sake and then the protein. Fill the molds when it reaches 28°C. Cover to close the mold and top with sesame and fleur de sel before the chocolate fully crystallises. Cover and allow to crystallize completely. Unmold.