Chocolate Crumb for Baking
Chocolate crumb is a bulk ingredient made from cocoa, sugar, and milk solids with butterfat content of 5.5% or less by weight, used in industrial chocolate production. It falls under HTS 1806.90.25.00 as it meets the quantitative limitations in additional U.S. note 3 for low-fat chocolate crumb not for retail candy consumption.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat exceeds 5.5% but still ≤65% sugar
Higher butterfat chocolate preparations move to other low-fat categories outside the strict quota note 3 provisions.
If intended for retail sale as candy
Retail confectionery containing milk solids is excluded and classified separately to avoid quota restrictions.
If heavily flavored or mixed beyond primary cocoa identity
Food preparations with secondary cocoa content fall under Chapter 21 as flavored mixes rather than Chapter 18 cocoa products.
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Import Tips & Compliance
• Verify butterfat content ≤5.5% via lab analysis to qualify under the quota; exceedance shifts to higher-duty codes
• Obtain quota allocation certificate from USDA prior to entry; available primarily to Ireland, UK, New Zealand
• Exclude Mexican-origin products; they are ineligible for this subheading per U.S. note restrictions
Related Products under HTS 1806.90.25.00
Low-Fat Chocolate Liquor Powder
Industrial-grade chocolate liquor powder derived from cocoa beans with added milk solids and butterfat ≤5.5%, used in confectionery manufacturing. Classified in HTS 1806.90.25.00 pursuant to U.S. note 3 quantitative limits for non-retail bulk chocolate crumb.
Bulk Cocoa Milk Crumb
Unsweetened or low-sugar cocoa milk crumb containing ≤5.5% butterfat, processed for use in chocolate compounding and bakery fills. This bulk product enters under HTS 1806.90.25.00 per additional U.S. note 3 quota provisions for non-confectionery use.
Industrial Chocolate Milk Base
A base mixture of cocoa powder, milk solids, and minimal butterfat (≤5.5%) for manufacturing compound chocolate coatings. It qualifies for HTS 1806.90.25.00 as low-fat chocolate crumb under the calendar-year quota limits.
Cocoa Crumb for Confectioners
Specialty crumb blending cocoa mass, skim milk powder, and trace butterfat ≤5.5% for professional chocolatiers' molding applications. Covered by HTS 1806.90.25.00 quota for non-retail chocolate preparations containing milk solids.