Ring Guidance Diamond Guidance Jewellery Guide

Learn About Chocolate Diamonds

While brown diamonds are mined in various locations worldwide, true chocolate diamonds are most famously sourced from the Argyle Mine Australia. At its peak, Argyle produced over 90% of the world’s pink, red, and brown diamonds, yet less than 1% of its total output was considered gem- quality. Although it was one of the largest diamond producers by volume, the mine closed in 2020 due to the depletion of economically viable deposits. Today, Argyle-origin chocolate diamonds are increasingly rare, contributing to their growing demand and value in the global diamond market.

Why chocolate diamonds

The best colour for a chocolate diamond often depends on the intensity of the brown shade. Some people prefer lighter shades of brown, which can resemble champagne or cognac, while others may prefer deeper and richer tones that resemble dark chocolate.
Chocolate diamonds, primarily mined at the Argyle Diamond Mine in Western Australia, they are no longer being produced following the mine’s closure.

What are chocolate diamonds?

Chocolate diamonds are natural brown diamonds whose colour results from structural defects and trace nitrogen within the crystal lattice. Brown diamonds account for around 15-20% of all natural diamonds.
A large proportion of premium chocolate diamonds came from the Argyle Mine in Western Australia, which produced over 90% of the world’s pink, red and brown diamonds during its operation, making it a key source.
Since the closure of the Argyle Diamond Mine, the supply of Argyle diamonds, including chocolate diamonds, has become more limited.

Chocolate diamond colour guide

The ideal colour of a chocolate diamond depends on the intensity of its brown tone. Preferences vary from light champagne-like shades to deep, dark chocolate hues.
Chocolate diamonds are commonly graded from C1 (light brown) to C7 (deep brown). Lighter shades appear brighter and softer, while darker grades offer a richer, more dramatic look.
Lighter brown diamonds tend to reflect more light, giving a subtle and elegant appearance, whereas darker stones provide bold colour depth.

Decoding chocolate diamond clarity

Industry data shows that clarity typically contributes 20-30% of the overall value in coloured diamonds, compared to a higher impact in white diamonds.
Most well-cut chocolate diamonds in the VS to SI clarity range appear eye-clean, meaning inclusions are not visible without magnification.
While FL to VVS grades are rare and command premiums, they are not essential for visual appeal. Conversely, diamonds in the I1-I3 range often show visible inclusions that can impact transparency and brilliance.

Exclusive chocolate diamonds

Colourless diamonds dominate the market, while fancy-colour diamonds account for less than 1% of all diamonds mined, making chocolate and champagne diamonds relatively rare.
Brown and champagne diamonds form under specific natural conditions, representing only around 10-15% of global diamond production, with truely rich chocolate hues being far less common.
Their natural rarity enhances demand, and fancy-colour diamonds have seen steady annual value growth of 3-5%, driven by jewellery buyers.

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