"Converting" chocolate malt into black malt

[markowe]

I have a recipe that calls for a small amount of black malt. Don't feel like buying it in just for this, I have some (milled) chocolate malt in the freezer. If chocolate malt is some 200L, and black malt is say, 350L, I am thinking just to put some of the chocolate malt in the oven at 180-200 for maybe 15-20 minutes until it's all but burnt, to get my black malt. Does that sound like a plan?