Method for the manufacture of an anhydrous aromatic paste, characterized by the fact that in a first phase (1) sugar and a fruit or milk based powder are introduced into a crucible in a ratio of 8: 3 to 3: 1, preferably 5: 2 and mix and heat at a temperature of 130 to 200 ° C for 10 to 40 minutes, preferably 20 to 30 minutes, to form a hot melt, in a second phase (2) the hot dough is cooled melted by a cooling section, in a third phase (3) the cooled mass is fragmented by a mechanical crusher into nougat fragments, in a fourth phase (4) the nougat fragments are mixed with vegetable fat or vegetable oil in a proportion weighing from 4: 1 to 3: 2, preferably 2: 1, to achieve a dough, in a fifth phase (5) the dough is introduced into a shell system and crushed therein for 10 to 30 hours, preferably 15 to 24 hours, at a temperature of 40 to 60 ° C, preferred probably between 50 and 55 ° C, until a finished aromatic paste is achieved, until the grain size of the fragment is less than 20 μm and in a sixth phase (6) the finished aromatic paste is packaged in a sealed sealed product container.Método para la fabricación de una pasta aromática anhidra, caracterizado por el hecho de que en una primera fase (1) se introducen el azúcar y un polvo basado en fruta o leche en un crisol en una proporción de 8:3 a 3:1, preferiblemente 5:2 y se mezclan y se calientan a una temperatura de 130 a 200 °C durante 10 a 40 minutos, preferiblemente 20 a 30 minutos, para formar una masa caliente fundida, en una segunda fase (2) se enfría la masa caliente fundida mediante una sección de enfriamiento, en una tercera fase (3) se fragmenta la masa enfriada mediante un triturador mecánico en fragmentos de nougat, en una cuarta fase (4) los fragmentos de nougat se mezclan con grasa vegetal o aceite vegetal en una proporción de peso de 4:1 a 3:2, preferiblemente 2:1, para conseguir una masa pastosa, en una quinta fase (5) se introduce la masa pastosa en un sistema de conchado y se tritura en este dur
