The production process is similar to that of the nougat of Alicante. The only thing that changes is the syrup that is made in the mechanics by a process of emulsion of water at very high temperature next to sugar and honey, and without egg white, which determines that the syrup acquires the characteristic black color of this nougat. Then it is mixed with the almond and the mass of more than 70 kilos is removed with special oars by two operators in a totally manual way. After cooling, it is cut into bars and packaged. The lump incorporates ajojolí on the surface.