At Turrones José Garrigós, S.A., we continue to stick to the most artisanal processes and recipes in making our turron, but we also make use of new technologies to perfect and improve this know-how. Depending on the product line requested and its quality, either Extra, Supreme or Artisan, three clearly differentiated processes can be distinguished, always controlled by our master turron-makers, and in which the best raw materials are used.

The first stage involves treating the main raw material: almonds, with a specific roasting point. We then cook the honeys and sugars in what are traditionally called mechanical, cookers to a specific point for them to caramelize at just the right time. Then the roast almonds are added in the estimated proportion. Before cooling, the mix is processed to form bars of different sizes, which will be wrapped and packed from the most traditional manual processes to the most highly-automated systems, depending on the format and quality.

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, at which time they say “la cocida está arrematada” (the mix is done). 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.

This process is unlike the aforementioned ones as the ingredients and the way these are processed are very different. 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 (that have already been ground) in a Mixer. This will give us the marzipan which will have other ingredients added to this, depending on the final variety required. In the most traditional obrador nougats items such as coconut, egg yolk, cream and walnuts will be used, or even candied fruit.

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.