Dark saison style recipe help.

I know saisons are not typically dark by style guide lines, but hey it's all about experimentation. I'm trying to create a black in color saison style beer with some orange and chocolate notes. I want it to taste light but be dark. Anyone care to throw in their opinion to help this along?

% LB OZ Malt or Fermentable ppg °L
62% 7 0 American Two-row Pale 37 1 ~
13% 1 8 Vienna Malt 36 3 ~
9% 1 0 Belgian Candi Syrup-Dark 32 80 ~
4% 0 8 Flaked Oats 33 2 ~
4% 0 8 Flaked Wheat 34 2 ~
4% 0 8 Chocolate Malt (UK) 34 450 ~
2% 0 4 Belgian Debittered Black Malt 34 550 ~
11 4
Batch size: 5.5 gallons


Original Gravity
1.056 / 13.8° Plato
(1.050 to 1.058)
Final Gravity
1.011 / 2.8° Plato
(1.010 to 1.012)
Color
31° SRM / 61° EBC
(Black)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 90 mins 1.0 Northern Brewer pellet 8.5
boil 15 mins 0.5 Hallertau pellet 3.1
boil 1 min 0.5 Hallertau pellet 3.1
Boil: 5.0 avg gallons for 90 minutes


Bitterness
30.9 IBU / 9 HBU
ƒ: Tinseth
BU:GU
0.55

yeast
White Labs American Farmhouse Blend (WLP670)
ale yeast in liquid form with medium flocculation and 80% attenuation


Alcohol
6.0% ABV / 5% ABW
Calories
183 per 12 oz.

misc
use time amount ingredient
boil 0 min 0.5 ounces Coriander, Cracked
boil 0 min 6 ounces Marmalade, Orange
boil 10 min 1 ea Whirlfloc Tablet

I'm making one of these very soon. The recipe I came up with uses midnight wheat for the color. I don't have my exact number off-hand, but the SRM was almost 30 and I believe I'm using .5lbs.

If this grain works out as they say it does (color with zero roast flavor), I'm going to change my Black IPA and Schwarzbier recipes to use it instead of carafa, chocolate, black, etc.

I was looking at the midnight wheat too. I think I may opt for that for color, ditch the chocolate and black malt and instead add 4oz. of cocoa nibs to the secondary for a month.