I would mash higher - at least 155. Amber's should have some body to them (but if you like it dry and thin, keep it at 150).
Next time, consider ditching the chocolate and going with some roasted barley for color.
Some may say you've got too much crystal, but you're right under 15% of the bill which is to style.
check out the wiki on AAA, it's a good read: http://www.homebrewtalk.com/wiki/ind...ican_Amber_Ale