The spread needs to be served warm: once cool, it'll firm up, as hard as a block of chocolate. It can easily be rewarmed in a microwave or by setting the jar in a pan of barely simmering water. In the winter, I just warm it by setting the jar on the radiator until it softens. Take care not to get any water or steam into it, which will make it seize and become grainy.
Get the Recipe from David Lebovitz