This is a cool idea and I’m going to try it. If it works my students are going to love it.
Here are my thoughts beyond agreeing with most of the comments above.
I think the key is to keep the chocolate solid while cutting, so I’m going to try freezing the chocolate and setting up the cut early in the morning before I fire up the heater in the shop. I’m also going to rig a compressed air nozzle to the spindle mount to blast the chocolate chips out of the cut path.
I’m going to try to use a 60 degree v bit, and I’m also thinking of chasing the mill with freeze spray while it’s cutting, but I have to investigate the toxicity of any potential freeze spray residue.