Unsweetened Chocolate Baking Block
A solid block of ground cocoa beans with added cocoa fat, containing less than 32% butterfat and under 60% sugar, designed for industrial baking. It qualifies under HTS 1806.32.14 as a chocolate preparation not for retail candy consumption, entered per additional U.S. note 3 quota provisions. This low-sugar product is used in commercial chocolate production.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat ≤5.5% and crumb form
Low-fat chocolate crumb enters under separate quantitative limit in 1806.20, excluding higher fat preparations.
If exceeding sugar or fat thresholds but still low butterfat
Other cocoa food preps not fitting 1806.32 specs fall into general 1806.90 basket under quota.
If not entered pursuant to U.S. note 3 quota
Over-quota entries shift to unlimited 1806.32.40, often with higher duty rates.
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Import Tips & Compliance
• Verify entry under U.S. note 3 quota (max 2.12M kg/year, prioritized for Ireland/UK/NZ); exceedance shifts to higher duties
• Provide lab analysis certifying butterfat ≤32%, milk solids ≤32%, sugar ≤60% to avoid reclassification
• Exclude retail-packaged items; bulk slabs only to prevent candy confection exclusion
Related Products under HTS 1806.32.14.00
Bittersweet Cocoa Slab Industrial Grade
Industrial bittersweet slab from ground cocoa beans, added fat, emulsifiers, with butterfat ≤32% and sugar ≤60%, for coating and enrobing lines. HTS 1806.32.14 applies to quota-entered non-retail bars per U.S. note 3. Not for direct candy sales.
Cocoa Liquor Bar for Chocolate Factories
Pressed bar of cocoa liquor (ground beans), cocoa fat, minimal sugar <60%, butterfat <32%, used in factory compounding. Qualifies for HTS 1806.32.14 under U.S. note 3 quota for bulk, non-confection items. Essential raw material for further processing.
Dark Chocolate Slab for Confectioners
Industrial slab of ground cocoa beans, cocoa fat, minimal emulsifiers, with butterfat under 32% and sugar below 60%, for professional melting and molding. Classed in HTS 1806.32.14 for non-retail cocoa preparations under quota provisions of additional U.S. note 3. Ideal for bulk use in factories, not consumer candy.
Cocoa Mass Bar with Emulsifiers
Bar form of wholly ground cocoa beans plus cocoa fat and soy lecithin emulsifier, butterfat/milk solids ≤32%, sugar ≤60%, for manufacturing chocolate compounds. Fits HTS 1806.32.14 for quota-entered preparations excluding retail confections. Used in food processing plants.
Low-Sugar Chocolate Block for Ice Cream Makers
Bulk block of ground cocoa, cocoa butter, trace milk solids under 32%, and <60% sugar for ice cream flavoring bases. Entered under HTS 1806.32.14 quota for non-candy cocoa preps per U.S. note 3. Excludes retail confection formats.