Kitchen machining

I've made (by accident, I was making yokki and it was supposed to be caramel; I will have to put a dental warning on the shortcakes) a quantity of particularly obdurate toffee. You have to cut it like glass, scratching the surface with a bread-knife and then inserting a sharp knife vertically to cleave it along the scratch; it's prone to shattering.

It strikes me as an interestingly edible industrial material, ideally suited to be cut into strange shapes, artfully assembled and enthusiastically eaten. How would you go about machining toffee? Hot wire or waterjet, I'd have thought - I can't imagine a saw or a drill that would work nicely with swarf as gungy as toffee. You planarise the top with a flat teflon-coated surface and a weight while the toffee is still liquid.

I notice that someone appears to have managed to patent the mortice-and-tenon joint when made in gingerbread.