Chocolate Rye Malt

I recently brewed a dark Rye Pale Ale and am really loving the spiciness of the rye.  I have a porter that I brew at least once a year and I am thinking about trying some Chocolate Rye Malt. 

My question is this:  Has anyone ever used chocolate Rye?  And if you have, were you pleased with the results?  And did it still have the spicy flavor of the rye?

Giving this one a "bump"

I've used Chocolate Rye in an RIS.  It is a smoother rye, if that makes sense, not as spicy.  I like the richness/complexity it provided.  I think it would do well in a porter.