I am assuming that you are making chocolate and looking to sell it to stores for retail?
A couple of things to consider when pricing.
You might not always be selling direct to the retailer, so build at least one (and preferably two) layers of distribution into your model, a broker and a distributor. You can decide whether to keep all this margin or "give" some of it away to the retailer. I have seen many chocolate businesses fail because they did not account for middlemen in the distribution chain and there wasn't any slack in their cost structure so scaling the business was extremely difficult.
Rule of thumb would be that the wholesale cost of the bar, including ALL your profits, should be about one-third of the retail price allowing a 100% markup for the retailer. The spread is what you have to play with to offer distributors, but get to keep until you get to that point.
Also, keep in mind that markup and gross margin are not the same thing.
A 25% markup on $1 gets you to $1.25.
A 25% gross margin on $1 gets you to $1.33. Knowing the difference can be the difference when it comes to being profitable or barely breaking even and struggling.