Chocolate diamonds have been in vogue for the past 5 years now and was popularized by the promotion of brown colored diamonds to precious stone status. Prevously, about a decade ago, no one looked at champage, cognac and brown colored diamonds. They were considered non gem material and highly flawed. Today that has changed with Argyles constant promotional efforts to present these earth colored diamonds as being beautiful and desirable diamonds.
I would say that they exceeded their ambition because nowdays even uncut diamonds of all colors are being used in jewelry and can be actually more expensive than white faceted diamonds.Chocolate diamonds have fed off the promotion of colored pearls notably the chocolate 
and pistachio colored variety from Tahiti. Check out the chocolate diamond wedding ring to the left. There are now many designers that design chocolate diamond rings and chocolate diamond earrings in a multiple of styles.
Most notable is The brand called Eddie Levian. I would say this brand has single handedly pursued colored diamond jewelry and has brought it to a point where earth colored diamonds are now being combined in many different ways with white diamonds. A chocolate diamond is set in prongs that are typically black rhodiumed because this brings out the true color of the chocolate diamond as it scintillates. White prongs reflect a lot of light and so would compete with the minimal amount of light return coming out of chocolate diamond jewelry.
Remember, it is the deep hue of the diamond that is of interest in colored diamonds and not so much the fire and brilliance as is the case with white diamonds. True, you need your chocolate diamond ring to have well cut diamonds so that the chocolate hue comes bursting out but you’re still also interested in the purity of color and how well the chocolate diamonds match and blend together. This is important because in most colored diamond jewelry the beauty of the design comes fom the juxtaposition of the chocolate diamonds in their black prongs against the bright white diamonds in their brightly rhodiumed prongs.
For instance in a chocolate diamond engagement ring the design usually calls for a richly hued chocolate diamond center stone. This is only possible if the stone is cut well enough so that there is good reflection on the pavilion facets for nice even light return. This will give the true hue of the diamond and bring out the beauty of the mounting as well.
In the case of a cocktail brown diamond ring (like the one to the right) or also known as a chocolate right hand ring, the chocolate hue is created with multiple small round diamonds set in rows or patterns and immediately juxtaposed by white diamonds of similar size. This brings out the pattern and design of the ring as well as the rich chocolatey color of the brown diamonds.
