Single-origin chocolates from regions like Madagascar have natural berry, citrus, or red fruit notes from the cacao's terroir, creating synergy with actual fruit components. Dylan specifically chose chocolate that tastes like berries to complement his blackberry frangipane. Valrhona Manjari and similar 64-66% fruity dark chocolates amplify fruit pairings without additional flavoring. Adding a tablespoon of fruit jam to ganache further bridges the chocolate and fresh fruit elements. Standard chocolate works but lacks this natural harmony. When building fruit-forward chocolate desserts, seek out single-origin options and taste them alone first to understand their flavor profile.