Grist formulation advice

[Digby Swift]

I have some leftover malt and am planning a brew to do with it but I need some advice on the use of munich as I have never used it before.

Here are the stocks:
Pale Malt 4378g
diastatic amber (50 ebc) 1036g
Caramalt (30ebc) 212g
Munich (20 ebc) 2kg
Chocolate Malt 400g

I was thinking of something along the lines of all the pale and all the munich. My standard bitter usually has about 2oz of chocolate to give a little bit of depth without tasting too roasty and then probably about 5% of grist as caramalt. Would using the munich mean I should give the caramalt a miss or should I go for both? I would rather use up the munich if its a choice between the amber and the munich as I can use the amber to make another simmonds bitter.

I'll be using wyeast 1968 to ferment this one.
Any suggestions for the grist?

[edit1now]

200g of chocolate malt to make a sort of black lager?