Restrict this down to high-quality stones of excellent clarity, and of a single shade of brown, and it’s easy to assume that true chocolate diamonds will command very high prices. Although all diamonds are extremely rare, in global commodity terms, in actual diamond terms brown diamonds of any significant color are rarer than white diamonds. The prices of chocolate diamonds throw up something of a contradiction. However, because even the best chocolate diamonds are still brown diamonds, there is still a degree of snobbery present which sees them as the poor relations of colored diamonds. the rest has seen a serious increase in the demand for high-quality brown diamonds. The scale is deliberately separate from any GIA color scale, and uses 7 grades, from C1 to C7, in order of color depth from lightest to darkest. To combat this, mining group Rio Tinto, the owners of the Australian mine, introduced their own color grading scale. So undesirable were they, and still are relatively speaking, that GIA does not even include a scale for their evaluation. The various tones of a diamond acquired their own unofficial names, based on the depth of the brown color in each diamond. However, prices are much lower than for comparable quality diamonds in white or other colors, so a niche market did emerge. A significant marketing campaign followed but met with limited success. Significantly, 80% of all diamonds from the new mine are brown. However, in the mid-1980s, a new mine opened in Australia which now accounts for almost 1/3 of annual global diamond production. They just haven’t been seen as worthy of inclusion in jewelry. The History Of Chocolate Diamondsīrown diamonds have always existed. In fact, because Le Vian chooses only the finest quality diamonds (usually, see below regarding buying tips), not even all chocolate diamonds are Chocolate™ Diamonds. So, in the same way, that all Jacuzzis are hot tubs but not all hot tubs are Jacuzzis, so all chocolate diamonds are brown diamonds but not all brown diamonds are chocolate diamonds. Instead of simply using the color to determine the quality, Le Vian expanded the grading process to incorporate all 4Cs – cut – color – clarity, carat weight – and only selected the very best diamonds of the correct brown tone. Where a pure yellow diamond is highly collectible and very expensive, though, brown diamonds are often only for industrial applications or cheap fashion jewelry. If sufficient heat is then present, the color changes and we get a brown diamond instead of a yellow one. This produces a varying shade of yellow, depending on how much nitrogen is present. The color itself is created by nitrogen particles that get trapped in the diamond crystal during formation. Click to learn more about colored diamonds. The name “chocolate” applies only to a particular color and grade of the brown diamond. This means we see more shades of yellow and brown in diamonds than any other color. As the yellow tint becomes more pronounced, some say in the yellow part of the spectrum, and others veer towards brown. Almost all white diamonds have a hint of color, and it is almost always yellow. The difference between chocolate diamond and the other brown-colored diamonds is actually pretty straightforward. The diamond company Le Vian the trademark for the term “Chocolate” when referring to diamonds, in 2000. What is a Chocolate Diamond? A chocolate diamond engagement ring with a diamond wedding bandĪ chocolate diamond is a genuine natural diamond that contains a brown-colored tint. Now, though, we have a shade of brown diamond known as “Chocolate”.
We have long seen brown diamonds sold with names like “cappuccino”, “champagne”, “café créme” and other such names. This article will be able to fill in the gaps! You heard about Chocolate Diamonds and now you want to learn more? Good news. Read our Best-Selling Book – Written by Khordipour and Shaddaie.Edwardian Era Rings – Circa 1901 – 1910.
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