doppelbock

I want to do a doppelbock that’s dark, malty, full of body and dark fruit flavours. What do people think about adding Special B to help with this? I use it in Belgian dubbels and love the fig / raisin flavours it brings but don’t know if it would fit with a German beer.

Going for a blonde doppelbock next and I was hoping to solicit the advice of the masses, since I didn't see much info on it by way of the forums here. For fear of splitting hairs regarding "helles bock vs light doppelbock", does anyone have experience brewing up a blonde doppel? What I've got...