if chocolate had salt instead of sugar would it last longer

Question: if chocolate had salt instead of sugar would it last longer
- Keywords:
  chocolate,
  last,
  salt,
  sugar,
  sweet
Asked by 08jizli to James on 24 Jun 2011.
- James Hargreaves answered on 24 Jun 2011:
  
  Hey 08jizli,
  I’ll be honest and say i really dont know the answer to this. I imagine that salt would work in the same way as what sugar does, by inhibiting bacterial growth. Luckily chocolate isnt a food that spolis quickly and can last for years as it is without any special treatment.
  
  There are several ways in which salt and sugar inhibit microbial growth. The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in contact. This has the effect of drawing available water from within the food to the outside and inserting salt or sugar molecules into the food interior. The result is a reduction of the so-called product water activity (aw), a measure of unbound, free water molecules in the food that is necessary for microbial survival and growth. The aw of most fresh foods is 0.99 whereas the aw necessary to inhibit growth of most bacteria is roughly 0.91. Yeasts and molds, on the other hand, usually require even lower aw to prevent growth.
  
  Don’t u think salty chocolate would be yuk?

Question: if chocolate had salt instead of sugar would it last longer