We tried for something like it earlier this year but were off the mark. Less chocolate, less hops, but it was still tasty:
http://twobaysbrewing.wordpress.com/2010/09/17/india-amber-ale/ ‎
I'm adding raisins to a Brown Ale this weekend, with crossed fingers. I've been soaking a handful or two in rye for a week and they'll get added to the secondary.
Anyone have any experience with or thoughts on this method?