I think you guys are right. After all isn’t a dark saison just a specialty ale anyway? ;D
Drew did a pretty good article on Saison brewing last fall in Zymurgy. It may have been the September/October issue.
I brewed a Black Chocolate Saison recently with 1.5 lbs of Briess Blackprinz malt cold-steeped in 2 quarts of water for about 2 hours. I then boiled it for 10 minutes, dissolved 8 oz of bakers chocolate in it and then added to the fermenter with the main beer. It turned out black as night but still dry like a Sasion should be with a slight chocolate flavor but no roasty or coffee flavors. The rest of the grain bill was 20% Munich and the rest Pale Malt and about 10% sugar.