I attended two courses at the Chocolate Academy, one in the Netherlands (Zundert) and one in Belgium (Wieze). Generally I was quite satisfied with the amound of techniques I learned during the short time of the course. I also wrote a blog post some time ago about the second course I followed. To avoid confusion: You won't learn how to make chocolate in those courses, but rather how to work with chocolate.
Thanks a lot Clay, for sharing your impressions from Chocoa 2014!
I regularly spend time on thinking about 'sustainability', how to define it, and how to strengthen sustainable food production. I also had the strong impression that the big companies have a rapidly growing interest in being associated with sustainable products. That's not necessarily a bad thing, but -as you said- I also believe it will erode the current vague understanding of what is meant by the term. The food labels are a good indicator for me. At least in Europe my own perception is that the label "Fair Trade" had a very positive influence some 10 years ago. It might not always have done a good enough job in actually defining 'good'/'sustainale' working conditions or market prices, but it helpd raising the awareness of severe problems in food production. Unfortunately it seems to make very little sense for some sectors, including cocoa. One could argue that some 10-20 years ago it mainly served in distinguishing more committed from less committed companies (such as the big chocolate companies), which probably was OK. Now, however, such labels are increasingly used by the bigger companies at which points we clearly need to question it's rules and application much more critically.
I would strongly guess that it will have a long shelf life. As Ruth said, one way to know for sure is to test the water activity and if that's low enough, no microbes will be able to grow in your sauce. Some more thoughts:
The only ingredient you add that really contains water is the agave syrup, so I expect the final product to be at least similarly long lasting than the agave syrup you use, at least in terms of 'spoilage' (the water activity tells you nothing about product deterioration through oxidation or sugar crystallization). The salt you add also helps to increase shelf life. I doubt that you need to add more things to make it stable. More crucial might be the way you process it (Do you heat or cook it during processing? Is it kept in airtight jars?).
I agree that microbes from the cinnamon will not grow within the chocolate due to its low water activity. But since the cinnamon comes in form of inclusions, it's maybe more relevant what water activity the cinnamon has. If it is in dried form (like cinnamon mostly is when we use it as spices), everything should be fine.
I would only worry about C. Botulinum when using inclusions of high water activity.
It could also be that longer processing is already enough. I was doing pralin with a Magimix (which should be roughly equal to your Wearing food processor), and it really took at least 10-15 minutes of processing until the paste was OK. Only to be sure: I used roasted nuts thrown into caramelized sugar, let them cool down, and then put the caramel-nut pieces into the food processor.
If you want to make a nut paste and no pralin, it is very similar. It also takes at least 10 minutes of processing before the nuts properly release their oil. In addtion, the type of nuts used makes a big difference. I would say, the higher the fat content, the easier to make a paste (e.g. Pecan nuts...). Alternatively, it helps to add a little bit of oil to the nuts before or during processing, such as some nut oil or a neutral tasting oil.
However, the earlier comments are all true, you'll never get a perfectly smooth pralin paste or nut paste with a food processor. There will always be a perceivable 'graininess', but for fillings I found it still fairly good and usable!
So far I haven't actually tested too many of the recipes and the ones I tested had not such mistakes. The mistakes were more like rather stupid text errors such as saying that something contained "x% egg whites" where it should have been "protein" (in Dutch you use the same word for egg white and protein), and some funny google-translate-like phrases. I guess it's not crucial, just annoying.
I am familiar with the Grewling and the Wybauw books (not the Shotts book, though). I would also clearly prefer the recipes presented by Grewling (more original, more finesse...), but the 2nd volume of Wybauw's books on extending shelf life presents more principles and knowledge if it comes to changing recipes to make them last longer. If you are mostly looking into ways to extend the shelf life of your product, then this technical knowledge might be more useful.
But on the other hand: Ways to increase shelf life in confectionery follow very general principles.In most cases it comes down to reduce the free water content or adding preservatives (such as alcohol). I would guess that many different experienced chocolatiers and consultants will probably be quite familiar with those techniques, and not only the 'famous' guys from the books 
Good luck!
(by the way, the Wybauw books were translated very badly. I really find all those mistakes quite annoying, but anyway...)
I just got to taste a pretty fascinating set of mushroom pralines, made by the fantastic hungarian chocolatier and bean-to-bar chocolate makers " Rzsavlgyi Csokold " ! Although I like combinations of savory/salty flavors with chocolate (such as more common classics with pepper, chili, or smoked salt...), I have to say that I was a little affraid of eating mushroom flavored chocolates. Their pretty box contains 9 pralines of 3 different mushroom flavors (Chanterelle, Morel and Porcini).
Guess what? They all taste great and I bet they make an incredible combination if eaten with a good, strong wine (the mushroom taste is not overly dominant though, which was probably a wise decision).
