It would make more sense to roast the cacao and make the fine chocolates in the countries where cacao is harvested if you ask me.
Processing cacao in North America means I have to pay to get rid of shell which could be brought back to farms. Hopefully one day I can buy good liquor.
Especially if you look at grid emissions in all those countries. Transport uses energy, but so do milling, tempering and packaging.
The end result will always have to be shipped refrigerated anyway and is consumed pretty much worldwide so it doesn't look like a decisive factor, especially as it isn't a product that needs to be aged like say, a wine or a cheese. Once it is produced it is ready to ship, no long term storage needed.