If I am not mistaken, commercial chocolate wines are choc-milky. You can try fining agents after it has bulk aged for a while. My suggestion is natural egg whites (more powerful than most powdered egg products). I will post my recipe below. I am not guaranteeing it will help, but it might. and it couldn't hurt. Make sure you have a good amount of Kmeta in it. Enough that you can sense it in the nose, but not enough to be harsh, maybe 25-30 ppm.
1 egg white
1 tablespoon distilled water
a pinch of salt
mix the three together in a bowl until there are no globs of egg whites, do not whip it into a meringue, it should be transparent. expose it to copper for about 20 seconds (put a small piece of thoroughly cleaned copper pipe in it and stir) then slowly drizzle it into the wine while stirring the top (try not to kick up too much sediment). This will take a lot of the particulate matter out including some of the harsh tannins if there are any. Let it sit for a week, then carefully rack the wine off of it.