It seems an ideal time to cease lurking this thread now as I am going to brew my 4th ten gallon batch of the normal-hop version:
I go from primary fermenter to the serving keg ~3weeks of room temperature (75F) fermentation. I don't secondary this beer. The first batch I fermented at 65F in a controlled environment. However, the chocolate seems much more pronounced when fermenting at room temperature.
The biscuit and chocolate flavors are an excellent combination young. We begin drinking the batches force-carbonated at 3-4 weeks. At 5-6 weeks the young flavors meld and the hint of chocolate is left on the finish.
Flavor seems ideal ~46-50F. If you over-carbonate or chill below 46, you lose the chocolate finish.