Nope but I've done HACCP in chocolate factories in the past. Key hazards I would think about would be:
Physical - e.g. plastic from moulds, metal from machinery
Biological - e.g. Salmonellae is probably your main one
Chemical - e.g. typical ones like lubricants, cleaning chemicals
Allergen - e.g. cross contamination. Can be a big risk in some chocolate factories due to the infrequent cleaning if they process, say, nuts and product without nuts.
The process steps will be specific to your process. I'm sure if you make a start and post on here, people might be able to help you if you're stuck?Go to the full post