Other
Chocolate and other food preparations containing cocoa: > Cocoa powder, containing added sugar or other sweetening matter: > Containing 65 percent or more but less than 90 percent by dry weight of sugar: > Articles containing over 65 percent by dry weight of sugar described in additional U.S. note 2 to chapter 17: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 1806.10.28.00
Sweetened Chocolate Cocoa Powder Mix
A fine cocoa powder derived from chocolate processed with added sugar, containing 65-90% dry weight sugar as per chapter 17 note 2. It falls under HTS 1806.10.28.00 as a cocoa powder preparation with high sugar content, not suitable for retail candy consumption. Used primarily for baking and industrial food manufacturing.
Bulk Sugared Chocolate Drink Powder
Powdered mix of cocoa powder and sugar for preparing hot chocolate beverages, with 70% sugar by dry weight meeting Ch.17 note 2 criteria. Classified under 1806.10.28.00 as sweetened cocoa powder not for retail candy, intended for commercial food service use. Excludes low-fat crumb types under US quantitative limits.
High-Sugar Chocolate Baking Cocoa
Industrial-grade cocoa powder sweetened with cane sugar to 75% dry weight, compliant with additional U.S. note 2 to Ch.17. HTS 1806.10.28.00 covers this as 'other' articles over 65% sugar, excluding retail candies or low-fat crumbs subject to quotas. Primarily for cookie dough and cake batters.
Sweetened Dutched Cocoa Powder Blend
Alkalized (Dutch-processed) cocoa powder blended with 68% sugar for smoother flavor in desserts, fitting 65-90% sugar per Ch.17 note 2. Under 1806.10.28.00 as other high-sugar cocoa powders, not low-fat chocolate crumb. Used in professional patisserie.
Industrial Chocolate Sugar Cocoa Base
Base powder for chocolate syrups with 80% dry weight sugar and cocoa solids, described in Ch.17 note 2 articles. HTS 1806.10.28.00 for other such preparations excluding quota-bound low-fat crumbs. Designed for beverage and sauce manufacturing.