Champagne, Cognac, Chocolate. I am not talking about dessert. I’m talking about brown diamonds. My favorite.

Most chocolate diamonds come from diamond mines in Australia. The natural occurring brown color is thought to be created by the earth’s pressure on the diamonds deep in the earth. The shades of a chocolate diamond vary, but the color is fairly dark. The Gemology Institute of America (GIA) rates the color intensity of colored diamonds based on a scale from one to nine. Colored diamonds have the same hardness and other properties of white diamonds; only the color is different.

Color, Cut and Clarity still apply: