I wonder if there is a general "magic" rule of thumb regarding the amounts of fat/oil in a nut-chocolate spread that gives a consistency that is most averse to temperature changes. meaning not too hard and still spreadable when coming out of the fridge and not runny at room temperature? I seem to be able to manage a good room temperature consistency but the fridge always hardens them quite alot. I guess its mostly the ratios of kinds of fat that are the solution. like.. how much oil vs. cocoa butter. or is it even an ingredient like milk powder that makes it more consistent. I hate to mention nutella, but they seem to manage that pretty well. or is that only because there is soo much sugar in it? of course I'd like to avoid that;)
so to summarize I think most helpful would be a rough ratio that I can play around with.. like as example 20% oil 15%cacaobutter (hard fats) etc..