Can chocolate taste like fruit without actually containing any?

Cacao has its own aromatic vocabulary. Taste two dark chocolate bars with the same percentage of cacao, and you might feel as though they are completely different products. One might remind you of red berries. Another, of nuts, coffee, or caramel. Yet another may have an almost citrusy acidity or surprising floral notes. And all of these can appear without there being any fruit, flowers, or added flavorings in the recipe. The aroma of cacao is the result of an extremely complex combination of aromatic compounds, and the profile we perceive is influenced by the plant's genetics, the place where it grew, fermentation, drying, and the way the beans are subsequently transformed into chocolate. It is a world that resembles, to a certain extent, that of specialty coffee or wine. When we say a chocolate has 'notes of red berries,' it does not mean we have added fruit to it. It means that the natural aromas we perceive in the cacao remind us of them. These descriptions are not ingredients. They are a language through which we attempt to express a much more complex sensory experience. That is why we love working with different origins so much. Each one can tell a different story. > Sometimes, the most surprising ingredient in chocolate is the cacao itself.