Bulk Cocoa Pancake Syrup
Institutional-sized blended syrup of invert sugar, cocoa powder, and vanilla for restaurant pancake toppings. Meets HTS 1806.90.35.00 criteria as described in additional U.S. note 9 to chapter 17 for quota entry. Exceeds retail packaging thresholds.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If no appreciable cocoa content
Flavored sugar syrups without qualifying cocoa levels classified as fructose syrups.
If chocolate crumb syrups
Low-fat crumb ≤5.5% butterfat syrups have specific subheadings with quotas.
If fruit jam-style syrups
Preserved fruit syrups with cocoa as flavoring go to Chapter 20 jams category.
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Import Tips & Compliance
• Use 55-gallon drums for clear industrial classification avoiding retail confection duties
• Monitor total annual entries against 2.12M kg aggregate quota limit
• Include FDA prior notice for all dairy-containing syrup imports
Related Products under HTS 1806.90.35.00
Chocolate Fudge Syrup Blend
A blended syrup combining cocoa powder, sugar, and corn syrup solids, designed for bakery fillings and ice cream toppings. Classified under HTS 1806.90.35.00 as it meets additional U.S. note 9 to chapter 17 for sugar-cocoa syrup blends entered under quota provisions. The syrup has controlled cows' milk solids content per statistical notes.
Cocoa Mocha Syrup Mix
Industrial blended syrup of cocoa, coffee extract, sugar, and dairy solids for coffee shop flavoring and dessert sauces. Falls under 1806.90.35.00 pursuant to additional U.S. note 9 to chapter 17, which covers specific sugar-cocoa syrup combinations. Meets butterfat limits and quantitative entry requirements.
Dark Chocolate Dessert Syrup
Thick blended syrup using high-cocoa powder (Dutch processed), cane sugar, and corn syrup for professional pastry applications. Imported under HTS 1806.90.35.00 as blended syrup described in U.S. note 4 and entered per note 9 provisions to chapter 17. Excludes retail candy formats.
Cocoa Hazelnut Spread Syrup
Blended syrup incorporating cocoa liquor, hazelnut paste, sugar syrups meeting chapter 17 note 4 specs for bakery glazes. Classified 1806.90.35.00 when entered pursuant to additional U.S. note 9 quota provisions. Bulk format excludes retail confection status.
Mexican Chocolate Syrup Blend
Traditional blended syrup with cocoa, cinnamon, sugar, and milk solids but packaged for industrial use only. Although Mexico excluded from some quotas, enters under 1806.90.35.00 general provisions of note 9 to chapter 17. Used in confectionery production, not retail.