If you want to go a little off the deep end, how about using some of that chocolate rye and Carafa with a Belgian yeast, or German wheat yeast? Could be tasty..
It would be hard to use them all in one beer. The black malt could be used in a stout, or Cascadian dark ale for the color. You could throw together a dark and roasty Barleywine... Or, if you can lager, you could try a Schwartzbier! This recipe has chocolate, carafa, AND black malt http://www.homebrewtalk.com/f60/schw...ok-3rd-110498/