Under normal hygienic conditions I don't see a problem with pasteurized dairy products. My only concerns would be 'slow vats'.
You know your product so that's fine but chocolate isn't as safe as some people think.
I can only hope that the dairy I worked (briefly, very, very briefly as a tech) in was not an example of normal hygienic conditions. Their cockroaches had top hats and monocles from living the high life for so long. I have some stories....
Okay, one story - one time the night shift supervisor decided to add the caustic from the CIP system to whole milk tank intentionally once to dilute it so there would be enough milk to fill an order with the tank because it wasn't affecting cryos or pH. . Looking back, I should have walked right out to a pay phone and called the FDA, but I had a lot of dramatic stuff going on then.
Chocolate - I think we can all agree it's high risk for Salmonella. But, as you said, I know this factory. I'm the one checkign thhe COAs and monitoring the environment, so I can feel comfortable it's under control. Whew. Life is good when you have a great job