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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If with significant coffee as primary ingredient
Coffee extracts blended with minor cocoa classified under coffee preparations, not cocoa products.
If retail packaged under 454g
Small consumer packages treated as candy/confectionery under different other category.
If predominantly sugar syrup with trace cocoa
Sugar confectionery syrups without substantial cocoa go to Chapter 17 heading 1704.
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Import Tips & Compliance
• Confirm syrup qualifies under additional U.S. note 4 (blended syrups) and note 9 quota before entry
• Include certificates of analysis for cocoa content, butterfat ≤5.5%, and kg cmsc declaration
• Package in industrial drums (>454g) to avoid retail confectionery classification
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.
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.
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.