JIJONENCA PASSION, HANDMADE NOUGATS

Each step and detail make the artisan manufacturing process of Turrones José Garrigós unique. For this reason, today we want to share the classic and Jijona’s artisan procedures for which our distributors bet generation after generation.

ALICANTE NOUGAT

We treat the almonds with a specific roasting point and we cook the honeys and sugars in traditionally mechanical cookers to a specific point for them to caramelize. Then we add the roast almonds that have been processed before cooling to form bars of different sizes and packed from the most traditional manual processes at the request of each customer. Which one do you choose?  You can find our Alicante I.G.P. Nougat or Nougat cake, or our sugar-free Imperial nougat in the products section.

JIJONA NOUGAT

Based on a first stage similar to Alicante nougat, we go on with the process for Jijona nougat by crushing the now-cool mix of almonds and caramel in stone mills. This is an age-old technique which gives a first uniform mix of both ingredients. This is later refined and heated in refiners or blenders in order to reduce the size of the particles. Later on, in what are known as boixets (mortars used with a bowl at high temperature), we emulsify the mix by dissolving the remaining solid honey to get a fully uniform texture. At this point, our master nougat-makers apply paddling movements to temper and oxygenate the mix to get just the right texture.  Lastly, before it cools, this is inserted into specific moulds depending on the final format and left to stand for 24 hours before being cut up and packed. Discover the Jijona Nougat or the Jijona nougat cake in the products section.

MARZIPAN NOUGAT

The process for the Obrador (Marzipan) Nougat is different than the aforementioned ones. In this case the almonds are not roasted but used absolutely raw. First of all the syrup is prepared with sugar and water and taken to a specific boiling point. When this is ready it is mixed with the almonds. This will give us the marzipan which will have other ingredients added to this, depending on the final variety required.The last step is to fill the moulds before the mix goes cold, to then let them stand for 24 hours, before cutting and packing the product.Choose the different “Obrador” nougats such as egg yolk, orange, walnut coconut, brownie, fruit or pistachio in our products section.