The term "Chocolate Diamond" is a registered trademark belonging to Le Vian Corp. According to designer Eddie LeVian, the diamonds were inspired by some guy's passion and addiction towards chocolate, and are chosen for their "rarity and chocolate flavor".

While a "chocolate" diamond might seem like the perfect gift for Valentine's Day, these brown diamonds aren't really that special. Turns out they're the most common kind of diamonds that miners dig out.

This was revealed by Dr. George Harlow, a geologist specializing in mineralogy and crystallography. According to him, "The most common color is brown, and then colorless."  Other "fancy" colors like yellow, pink, green and blue are considered more rare.

But if that really was the case, then why aren't brown diamonds being sold everywhere? Harlow explains:
But the thing is with brown, there's an oversupply. So there's a desire to try and change them from industrial diamonds, which is what they generally are, to a gem buyer.

Normally, industrials are the lower grade [stones], full of inclusions. Or off-color. That's essentially 80% of the overall production — is really industrial.

All gems, all diamonds, are graded according to their size, color and clarity, and inclusions. And there's a grading system that affects these things in any case.

So if you had a really fine brown diamond that was 100 carats, I'm sure it wouldn't turn into a grinding stone. It would be preserved.
Here's an example of what to expect when you're buying a "chocolate diamond".



[Jezebel]