As far as repurposing/repackaging/adding to wholesale chocolate it is possible, although I suspect there are specific wholesale channels to go through. I know for instance that Rococo use Valrhona chocolate for many of their creations (but the wholesale valrhona chocolate comes in really massive bars).
What you can do (as Rococo does) is add ingredients, flavourings etc. and temper the chocolate after melting it down. Only thing is, tempering is a very skilled process and takes quite a long time to do right.