Mix the dry ingredients (sugar and locust bean gum).
Mix all of the liquid ingredients together.
Then add in the dry ingredients.
Bring everything to a boil and add the previously hydrated gelatin sheets.
Pour into the verrines 20 grams of jelly per verrine.
Freeze.

Bring the butter up to room temperature and then mix with the dry ingredients.
Knead and homogenize.
Shape the dough into a sausage shape and allow to set in the refrigerator.
Grate the dough on to a Silpat baking mat and bake.
Oven settings: Convection oven - 160°C - 16 minutes - 0% humidity

Melt the chocolate couverture and the cocoa butter separately at 40-50°C. 
Mix these two ingredients and blend with your electric mixer until you obtain a homogeneous color. 
Pre-crystallize the coating, then coat the top of the crumble in order to create a thin insulating layer.

Mix the coffee, powdered egg whites, and dextrose, then mix with a Hand blender.
Leave to stand for 10 minutes, then make a coffee meringue.

Heat the milk,semi whipped cream, and Expresso coffee mix to 60°C. Add the previously hydrated gelatin sheets to the mix. Add the chocolate coverture to the liquid mix and emulsify with a hand blend. When the base is 34°C, gently fold in the meringue and the whipped cream, homogenize.

Bring the cream and sugar to a boil, add in the egg yolks. Cook the custard to 84°C. 
Add the previously hydrated gelatin. Once it has dissolved, cool the mixture down to 30°C and then mix in the two fruit pulps.
Pour into a piping bag.

Scrape the vanilla pod. Bring the cream to a boil with the vanilla beans, then let the mix infuse for 10 minutes.
Strain the infusion on to the chestnut paste, then beat with the electric mixer until you obtain a homogeneous mixture.
Pour the cream into a piping bag with a nozzle to finish presenting the Montblanc.

Melt the white chocolate at 45°C and then add the dyes. 
Use a hand blender to obtain a homogeneous mixture.