Industrial Defatted Cocoa Paste
Bulk cocoa paste defatted for industrial applications like bakery fillings and chocolate compounds. HTS 1803.20.00.00 covers this as partly or wholly defatted, excluding retail confectionery.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If blended with sugar into low-fat crumb
Sugar-added low butterfat chocolate crumb under quota in 1806.32.
If unroasted or raw processed
Less processed cocoa without roasting or full pressing stays in raw cocoa.
If preserved with sugar for fruit-like prep
Certain preserved cocoa pastes with additives enter Chapter 20 fruit/veg preps.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Obtain end-use certificates for industrial vs. retail to bypass certain quota restrictions
• Monitor particle size specs as overly fine grind may trigger reclassification to powder
• Insure against fat rancidity; specify temperature-controlled shipping below 20°C
Related Products under HTS 1803.20.00.00
Cocoa Liquor Partly Defatted
Cocoa liquor that has been partially defatted through pressing to reduce butterfat content, resulting in a thick paste used primarily in chocolate manufacturing. It falls under HTS 1803.20.00.00 as it is cocoa paste that is partly defatted, distinguishing it from fully defatted or undefatted varieties in heading 1803.
Defatted Cocoa Cake
A dry, crumbly cake produced by pressing cocoa beans to remove a significant portion of cocoa butter, used for extracting cocoa powder. Classified under HTS 1803.20.00.00 because it is partly or wholly defatted cocoa paste in solid form before final grinding.
Partially Defatted Cocoa Mass
Cocoa mass with partial fat removal, maintaining a paste-like consistency for use in industrial chocolate blending. It qualifies for HTS 1803.20.00.00 as wholly or partly defatted cocoa paste, separate from full cocoa liquor.
Cocoa Press Cake Partly Defatted
Solid residue from cocoa nib pressing where part of the butterfat is extracted, ideal for powder production. Under HTS 1803.20.00.00 for its defatted cocoa paste nature before pulverization.
Low-Fat Cocoa Block Defatted
Compressed blocks of partly defatted cocoa paste for easy handling in factories. Fits HTS 1803.20.00.00 due to defatting process removing substantial cocoa butter.
Cocoa Paste 15% Butterfat
Precisely defatted cocoa paste with 15% residual butterfat, tailored for premium chocolate bases. Classified in HTS 1803.20.00.00 for partial defatting level.