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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If higher sugar or fat exceeding 60%/32%
Exceeding composition limits moves to other chocolate preparations in 1806.20.
If blended with non-cocoa food compounds
Significant non-cocoa additions classify as food preparations in Chapter 21.
If from non-quota countries like Mexico
Mexican products excluded from note 15 quota, default to higher-rate subheading.
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Import Tips & Compliance
• Submit compositional breakdown (fat, sugar, solids) tested by accredited lab to validate HTS 1806.32 criteria
• Use FDA prior notice for food imports and ensure HACCP plans for cocoa products
• Ship in bulk slabs, not consumer packs, to stay within industrial classification
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.
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.
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.