Here is my tip:



But when I look at that piece of chocolate and think of a Mould, I see the center of the twisting looks like it is at an angle.

We might think this is done due to drafting requirements for chocolate release after cooling. My method just uses the default plane with no angles added to the Mould.

I cant do it by eye. I would need an advanced Moulding software to calc the drafting releases on such a spiral and cut... then I would rotate the result around and hack off the top and bottom to use as the cut for the Mould.