A few thoughts...
Chocolate malt is just the name of a malted barley that is kilned to a certain darkness. So, it really has nothing to do with chocolate, though I suppose the flavor is sort of like chocolate. It mostly suggests the color.
I would not add melted chocolate to a beer. If you want to add chocolate, get unsweetened cocoa powder, and don't use some crappy Hershey's. Get yourself some Scharffenberger or Ghiradelli or something good for your beer. Most chocloate bars have cocoa butter in them which would not dissolve at all I don't think and would not do what you want. Do not use sweetened chocolate as it may have unfermentable sweetness.
There's a long tradition of fruit in brewing, especially in Belgium. Personally, I think that too many homebrewers jump on far-out beers like fruit beers instead of just trying to learn to make good beer that they like. After all, who goes to the store and buys a case of blackberry chili-pepper porter? Yet a lot of new brewers really seem to want to get "creative" right off the bat. The problem is, then you don't know if your beer is good or bad or just a bad idea. In other words, if it tastes bad, it could be your technique or it could be that a blackberry chili-pepper beer is a bad idea. That's why I recommend new brewers try making styles that they actually like to drink at first. But, hey, to each his own.
Personally, I think a lot of the fruit beers made in microbreweries today suck bad. Sweet, insipid drinks with little character suitable only for getting your prom date drunk. Now fruited Belgian lambics are another thing. So, I guess there's a place for fruit in some specialty beers, but I haven't made a fruit beer in years. I don't think my friends would like it nearly as much if I had blueberry wheat on tap instead of a good hoppy pale ale, and frankly, neither would I.
In the end, I think you can more often make better beers using traditional ingredients, leaving out the fruit, chocolate, coffee, chilis, etc, etc, etc. There's a reason mainstream beers don't have that stuff in them, and it aint because homebrewers are just so darn creative as to have thought of it first
Do yourself a favor and try to make a beer you'd really like to drink. That's always my advice to new brewers, who always seem intent on making some wacky style no one has ever heard of. Believe me, you'll derive a whole lot of satisfaction from making a beer in a "normal" style like a pale ale that is tasty, fresh, and appreciated by your beer-drinking friends. Plus, you'll be able to tell how good it is because you have had beers in that style before.
Just MHO. Take it or leave it. Cheers!