Strength of color - What it Takes to Be a Chocolate Diamond®
To be worthy of the Chocolate Diamonds® name, a diamond must meet rigorous specifications. First, it must be a natural-color brown diamond, responsibly sourced from the Argyle Diamond Mine in Australia. It must have a certain hue, tone and saturation, rating between C4 and C7 on Argyle’s color scale. These are the richer, deeper champagne colors, and correspond to the fancy dark browns on the Gemological Institute of America’s color chart. And the clarity must be SI or higher — Slightly Included means it’s “eye clean,” so that inclusions aren’t visible to the naked eye. Note that fewer than 5% of the diamonds from the Argyle mine meet these standards. Stones larger than 20 points (1/5 carat) are the top 5% of those, and Chocolate Diamonds® of one carat or larger are 1 in 10,000 — almost impossible to find. Of course, once the Chocolate Diamonds® are sourced from the mine, they are then cut to Le Vian’s exacting standards.
The strength of color is one of the most important factors in determining the value of a natural color diamond. the value of a natural color diamond increases with the intensity of the most prominent color within the diamond.