Fruity and acidic are different descriptions
Fruity describes an association with fruit character. Acidity is a basic taste sensation. They can appear together, but an aroma that recalls fruit does not automatically mean intense acidity. In your tasting notes, separate what you smell, what you taste on the tongue, and what remains after swallowing.
Tasting notes are not ingredient lists
Descriptions such as fruit or fermented glutinous rice describe sensory associations. They do not, by themselves, mean those ingredients were added. Always read the ingredient list to understand a bar's actual composition. For Boenbeans, brem beras ketan is our way of describing an aroma association we find in Gunungkidul cacao, recalling a traditional Indonesian fermented glutinous-rice delicacy.
Is acidity always a good thing?
Consider acidity alongside intensity, balance, and the other attributes of the chocolate. Calling every acidic sensation a defect oversimplifies tasting; calling all acidity exceptional quality does the same. Notice whether the sensation works with the overall flavour or dominates it in an unpleasant way.
A simple tasting exercise
Try a small piece without chewing it all at once. Let it melt and note the sequence: first aroma, middle flavours, and finish. Rinse your palate with water before comparing the next bar. Use words drawn from your own experience; there is no need to force yourself to find the fruit printed on the label.
Getting to know your palate
If you are used to predominantly sweet chocolate, these characteristics may take time to recognise. You may also prefer a different profile. Tasting is a way to understand what you enjoy, rather than a test of whose preferences are correct.