Chocolatey Delight All Grain

[Avalir]

Hello y'all,
I'm back with more project ideas than time I have for projects, but I think I'll squeeze this one in.
So the idea is for a chocolatey dessert spirit, that I guess could still be classified as whiskey but that's more or less irrelevant.
The idea came to me after my first attempt at scotch for my old lady. The idea was to compensate for less time on wood (she seems to be drawn to the scotches with more aged qualities) by getting creative with the roasts of the barley being utilized. More specifically, it featured 6% chocolate malt in the grain bill. The result was surprisingly good--sweet and chocolatey; the problem is I really have a hard time actually referring to it as a scotch due to the flavor profile. I also found that I can make a damn fine scotch without the chocolate malt that actually resembles scotch.
I'd hate to not use the chocolate malt stash I have, and with it no longer going towards scotch, it gives me opportunity to have a recipe centered around it, not to mention a more appealing price point (huzzah!).
So for this new endeavor I'm thinking the grain bill will be as follows:
6% chocolate malt
20% pale malt
24% rolled oats
50% white rice

The logic is to keep it chocolatey, any more than that 6% I think will verge on too much, any less and I guarantee I'll wish it came through more. I do use extra external enzymes, but want the grain bill to still reflect a natural/traditionally achieved flavor (I also wouldn't want to do away with those good ol malt notes). The oats for mostly that amazing creamy mouthfeel and a little extra flavor complexity never hurts. The rice is simply a cheap grain that shouldn't impact the flavor, but also should make it remarkably smooth (even smoother than what I've become accustomed to if I understand right). I'm probably going to use some DADY yeast for fermentation because I've always been satisfied with its results and I'm highly sceptical on what bakers yeast would do here.
As far as aging, I'm going to put it on my used bourbon wood--which I currently have a good amount of french oak that I think will pair well.

I'd love to hear everyone's thoughts and suggestions before I put this into action.
I'll be working on my bourbon the next couple weeks, so unless my lady wants me to start more scotch right away, I'll be starting this next.