After more research, I have decided to pack the chocolates in an air-tight container, place in a vacuum seal-able bag, then just seal it closed without using the vacuum function. It seems like the vacuum is too strong for any of my containers and I am unable to control the strength. My plan is to then refrigerate them for 24 hours, then freeze. When time to take them out, I will refrigerate for 24 hours, bring to room temp for 24 hours before opening them. Does this sound right? Thanks again!
I too have tried many methods of vacuum-freezing finished chocolates without a lot of success. I use fairly sturdy boxes for my chocolates, and I thought I had succeeded once, but when I was preparing to give them away, I did a check, and the walls of one piece had collapsed. There must be very rigid plastic containers out there somewhere, but I would assume the vacuum would be around the box, not inside it, so I'm not sure how protected the chocolates would be. Right now I am placing the gift boxes filled with chocolates in a large plastic bag, sealing it (without using the vacuum feature), then refrigerating (no freezing). Then I bring them to room temp with the bag still sealed (so that condensation will happen on the outside of the bag), then cut open the bag. That way I can use the bag again. Without freezing, I don't think this would work for long-term storage, but I think it helps extend shelf life for fillings that might be a little questionable otherwise. My Weston vacuum sealer offers partial vacuuming, but it's an iffy proposition and depends on pushing the right button at just the right moment, so I've given up on that. I think the method you describe above should be helpful, a good compromise.
Somewhere on this forum (I've just spent a long time searching, without success) there is a photo of a bag of individual chocolates (not in any container other than the freezer bag) that were vacuum-sealed, then frozen. The person reported success with this method. I think the vacuum would have to be fairly weak.