Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts
I would say that the &quot;thicker milk&quot; advice of the other answer is not bad. Instead of using evaporated milk, it might be mich easier to make it with powdered milk.
Beyond that, I wouldn't try to do whatever a commercial producer is doing. Their recipes tend to be very precisely tuned, created with a lot of effort and know-how, and require steps and technologies that are impossible at home. If, for example, they are hydrogenating their oil, or maybe using only done fraction of it, you will never be able to replicate that.