Would really like some input on a tropical stout recipe

looking do do my first all grain batch very soon. found an idea i liked and tweaked it around a bit. would really like any input on the grain bill, hop choice and yeast. also thinking of adding some bakers chocolate and honey? any advice would be great!

Batch Size: 6.00 gal
Boil Size: 7.23 gal
Estimated OG: 1.080 SG
Estimated Color: 35.3 SRM
Estimated IBU: 60.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 84.20 %
12.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.65 %
11.5 oz Roasted Barley (300.0 SRM) Grain 4.18 %
9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.48 %
9.6 oz Chocolate Malt (450.0 SRM) Grain 3.48 %
2.00 oz Williamette [5.50 %] (60 min) Hops 27.3 IBU
1.00 oz Challenger [7.50 %] (60 min) Hops 18.6 IBU
1.00 oz Challenger [7.50 %] (30 min) Hops 14.3 IBU
1 Pkgs English Ale (White Labs #WLP002)

how much choc and honey should i use? when should i add it?
thanks mucho!

do you realize that an 1.080 O.G. beer will need about 6 monthes before it mellows out?

You've got some patience there good sir.

And what makes this stout tropical? Chocolate and honey don't remind me of the tropics.

Tropical Stout? Not familiar with that one.... Ok, now I'm thinking Pineapple Choc Stout...

Found this doing a search for tropical stout, which doesn't seem to be a popular style on HBT, judging by the lack of recipes (and understanding, judging by this thread). HBTWiki says:

Tropical stout is the term usually applied to the sweet, high-gravity stouts often brewed in the Carribbean and elsewhere. These stouts were often brewed as domestic versions of the Foreign Extra Stouts that were available for import in those countries, but modified to fit in with existing Carribbean brewing traditions. Unlike any other style of stout, Tropical Stouts are often brewed with bottom-fermenting (lager) yeast.

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