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I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable?

I know the stability of butter and chocolate is exceptional but I'm wondering if anything changes when they are combined?

The recipe calls for the following: chocolate, butter, powdered sugar, crushed up crackers, and hazelnuts. The only cooking in the process is toasting the nuts and melting the chocolate/butter.

Thanks!

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    I imagine that this would freeze well, I would consider doing that. – Steve Chambers Feb 26 at 0:42
  • I should mention that the end goal is larger scale production. Freezing will work for storage and transport, but may not be feasible for stores or consumers – Adam B Feb 28 at 16:42

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