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Double raspberry means the fruit appears twice, in the ice cream and again as pieces through it, rather than a raspberry base under a plain coating. Fruit and chocolate on a stick is less common than nut or caramel, and raspberry is the fruit it works with most reliably. The acidity cuts the fat in a chocolate shell in a way that a sweeter fruit like banana or mango can't, which is the same reason raspberry turns up in dark chocolate confectionery so often. Concentrating the fruit into pieces rather than spreading it evenly is what keeps that sharpness. Distributed through the whole base it would be softened by the dairy around it and lose the contrast the bar is built on.