I feel like I’m the only one in my life who holds this opinion, but I have never tasted a combination of chocolate and fruit that wasn’t significantly worse than the individual components.
- Chocolate covered raisins? Blegh.
- Chocolate dipped strawberries? I’ll eat the shell then the rest.
- Raspberry bits in fancy chocolate? You’ve ruined it.
- Candied apple? Just plain caramel please, no chocolate.
- Chocolate fondue? I’ll stick to the marshmallows and graham crackers, thanks.
- Gorp mix? I’m selecting handfuls with either raisins + peanuts or m&ms + peanuts, no blending.
Now I know taste buds are subjective, but how is it that folks will say a mixed bowl of m&ms and skittles is diabolical, yet happily chow down on other fruity chocolate combos? Give me my delicious fruit and chocolate - separately!
The problem is the ratios. All your examples are basically fruit as the main ingredient with chocolate as the accompanying ingredient. That just means you don’t like chocolate on your fruit.
The other way around is better, chocolate with some fruit as accents. One of my favorite chocolates is a flat dark chocolate bar and small cranberry pieces that make the texture feel like a crunch bar, and the cranberry flavor is not strong enough to overpower the chocolate.
Put it better than I would.
Although some dry-fruits (I mean nuts, not dried-fruits) might do differently and be pretty good when wrapped in chocolate, most fruits are better off being present in tiny amounts to add flavour to the chocolate.
I have tried a chocolate with orange rinds in it, which definitely does better then just normal picked rinds. Then one white-chocolate with little bits of cranberry and blueberry, which did pretty well too and while those berries might be tastier, that’s definitely a subjective thing and I might be in a mood for either one at any time.
You must have missed the part where OP mentioned raspberry bits in a chocolate bar.