Belgian Ale Yeast for a Dunkel Weisse?

So I've made a lot of weisses/dunkels using WLP300, gives it a great standard bananaish weisse taste..

But I was thinking of doing a dunkel that has a fruitier taste..

how would it be if I used WLP500 (Trappist Ale) or WLP570 (Belgian Golden Ale)?

I normally use 550 for the spiciness it provides, the starter I'm currently building I used 530. This is the first time I have used 530 and the banana aroma is very strong in the starter. I have not used 500 or 570 yet. IIRC 500 provides raisin and fig character.

I wouldn't be a Weisse beer without german wheat yeast. Ferment cooler if you don't want the banana esters.

I know it won't technically be a weisse.. but I want to start messing around with the flavors a bit.. I want a fruitier taste.

what type of fruit? there is a wide range of fruit flavors that different yeast can produce. Or the same yeast used at different temps.

Well.. Im kind of thinking of Unibroue- Chambly Noire.. which is a little dark, but has a sweet almost cherry taste.

its a Belgian Black Ale.. so Im guessing its Pale Malt, some Munich, Belgian Aromatic, Chocolate, and maybe Crystal 20L.

I know Unibroue has its own particular yeast, but from what I've heard it is taken from Chimay.. which is WLP500.

So bottom line, I think a Dunkel would be somewhat close to this, but maybe a little lighter.

But since Im using Wheat instead of Pale malt, the only question would be whether I can let it age as long?