Everyone knows what diamonds are, and that diamonds come in all shapes and sizes but if you look at the world’s history of diamonds, some diamonds are clearly more popular than others are for the shape or color desired. In fact, the single most popular diamond is the clear or nearly colorless diamonds everyone is familiar with seeing. Diamonds are cut into every shape and size.
Some of the other natural diamond colors include yellow diamonds, blue diamonds, pink diamonds, green diamonds, purple diamonds, and champagne diamonds.
Recently, however, another diamond color has come into play, and these diamonds have been selling in amazing quantities of late because of the massive amounts of advertising in play from some of the major outlets that sell diamond. Called Chocolate diamonds, they are brown, almost the same exact color of milk chocolate, or cocoa depending on how pure the diamond is and how it is cut. What are chocolate diamonds and how do they become that color?
How Do Chocolate Diamonds Form?
All diamonds occur naturally, and they are mined from the earth in certain areas of specific continents. According to the GIA, colored diamonds require a very specific set of circumstances to form them, and these circumstances occur very rarely. That means the chocolate diamond is considered and rated by the GIA and other diamond resources as rare, and as such, is much more expensive than your typical clear diamond.
All diamonds are formed with the mantle, or crust, of the Earth. The pressure that the mantle creates presses the carbon and, in the case of colored diamonds, other trace elements into a rock that we call a diamond. Essentially, a chocolate diamond can have multiple variants, but it is typically part of the champagne diamond or brown color family. Nevertheless, these color variants can range from champagne to honey to caramel, to a very dark, dark brown that appears to be almost the color of cocoa beans after being roasted.
The information about diamonds the GIA offers also states that the type of the other trace elements are present is what determines what color a diamonds will be when it is mined.
Additionally, the radiation and natural pressures that form while the diamonds are being compressed can also change the color, making it much more intense so that, for example, a chocolate diamond the color of champagne might become a deeper brown if mixed with the right pressure and radiation. Some two-toned diamonds have been mined that were compressed and radiated as well, but this happening is even rarer than the rarest colored diamond (purple from Siberia).
Overall, while chocolate diamonds were never too popular, the latest diamond news shows that chocolate diamonds are becoming a fashion statement, and even the history of diamonds clearly shows that they have been spotted and revered worldwide. This means that if you have a chocolate diamond and you are considering getting cash for diamonds, then you might just get a nice little sum from one single chocolate diamond you might sell.
“2010 Gemological Abstracts,” GIA.edu
“Hot Chocolate: Fall Fashions Favor Cocoa-Colored Gems,” GIA.edu
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