"Right" profiles from Cara & special malts

[rembikjazz]

Trying to make beer with aroma and flavor what we need. Who knows how to mash, which part of mashing best for extract. For example how to brew with chocolate malt, chocolate beer as maximum as possible. I've read some notes about partial mashing Caramel malts separately of base mash by method of decoction.
P. S. My English not so best, but I hope you understand me