Sorry to say this, but chocolate is fat base, and all gelling agents (what makes gummy) used in food need water base. Fat doesn’t mix with water either. Closest to flexible chocolate would be emulsion between fat and water, but you’ll get pudding consistency, which would not really hold shape enough to be bra either.
Unless you completely forego the notion of ‘chocolate’ and use ‘chocolate flavored’ gummy, then that might be possible?