In Spain, chocolate is produced today both industrially and on a small, artisan scale. The variety is enormous -chocolate bars and couvertures, powders to make the traditional hot or cold drinks, black, white and milk chocolate and endless types of candy, characterized by great creativity and imaginative presentations. And the Spanish chocolatiers often use locally-produced fruits and nuts as added ingredients. Hot chocolate is usually prepared with a thick tablet of rather course and uneven chocolate which is grated, melted and then mixed either with water or milk to give it the desired texture. It is also available in powder form, when it is very similar to the soluble chocolate dissolved in milk for breakfast, but more concentrated.