Cocoa Mass with Emulsifiers for Coating
Ground cocoa bean mass with emulsifying agents and trace milk solids, under specified butterfat and sugar thresholds in block form. HTS 1806.32.01.00 applies under general note 15 for quota entry into U.S. industrial coating production. Not for direct retail consumption.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing other ingredients beyond flavor/emulsifiers
Additional non-permitted additives classify as other cocoa preparations.
If pure cocoa butter extraction
If separated cocoa fat without mass, it falls under 1805.
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
• Confirm origin from quota countries (Ireland, UK, NZ) to access lower duties; others face over-quota rates
• Document 'wholly of ground cocoa beans' to distinguish from mixed preparations
• Beware of emulsifier types; only permitted agents keep it in this heading
Related Products under HTS 1806.32.01.00
Unsweetened Baking Chocolate with Milk Solids
This is a preparation consisting wholly of ground cocoa beans with added cocoa fat and milk solids, containing not more than 32% butterfat and 60% sugar, used for industrial baking. It falls under HTS 1806.32.01.00 as it meets general note 15 provisions for quota entry and excludes retail candy. Ideal for manufacturers producing chocolate cakes or pastries.
Dark Chocolate Liquor Bar for Conching
A block of chocolate liquor from ground cocoa beans, with minimal milk solids and emulsifiers, under 32% butterfat for chocolate processing. Classified in HTS 1806.32.01.00 pursuant to general note 15 for quota-controlled industrial entry. Used in factories for refining into finer chocolate products.
Milk Chocolate Base Slab for Molding
Industrial slab of ground cocoa beans with cocoa fat, flavorings, and milk solids not exceeding 32% butterfat or 60% sugar. Enters under HTS 1806.32.01.00 via general note 15 for bulk processing into molded chocolates. Excludes retail confections for manufacturing only.
Low-Sugar Chocolate Block for Ice Cream
Preparation of ground cocoa with milk solids and minimal sugar (≤60%), in slab form for dissolving into ice cream bases. Qualifies for HTS 1806.32.01.00 per general note 15 quota, excluding retail candy formats. Industrial food processing exclusive.