Sugar-Dusted Chocolate Truffles
Creamy ganache truffles rolled in powdered sugar, exceeding chapter 17 note 3 sugar thresholds. Classified at 1806.90.55.00 for entry under additional U.S. note 8 provisions governing high-sugar cocoa items. The exterior sugar dusting elevates total sugar content significantly.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If filled with non-dairy centers
Different fillings like fruit pastes classify under other confection provisions.
If containing cows' milk solids
Dairy-heavy preparations may shift to sweet biscuits wafers if structured accordingly.
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Import Tips & Compliance
• Use FDA prior notice for confectionery; include HTS-specific sugar declaration
• Avoid commingling with non-quota chocolates in same container to prevent lot rejection
• For EU origins, confirm Irish/New Zealand allocations don't exceed annual limits
Related Products under HTS 1806.90.55.00
Sugar-Coated Chocolate Covered Almonds
Crunchy almonds coated in milk chocolate and then covered with a crunchy sugar shell, containing over 10% sugar by dry weight. This product falls under HTS 1806.90.55.00 as a chocolate food preparation described in additional U.S. note 8 to chapter 17, entered pursuant to its provisions for quota-limited imports. It qualifies due to its high sugar content and cocoa base.
Chocolate Sugar Dragées with Hazelnuts
Hazelnut centers enrobed in dark chocolate and finished with a colorful hard sugar coating, exceeding 10% sugar by dry weight. Classified in 1806.90.55.00 for quota-controlled entry under U.S. note 8 to chapter 17 as a cocoa-based preparation. The sugar shell and high sugar content trigger the specific provisions.
Cocoa Powder Sugar Mix for Baking
Pre-mixed blend of cocoa powder, granulated sugar, and minor stabilizers containing over 10% sugar by dry weight. This preparation falls under HTS 1806.90.55.00 as a quota-entry product per additional U.S. note 8 to chapter 17. It's distinguished from plain cocoa by the significant sugar component.
Chocolate-Coated Sugar Candies
Hard sugar candies individually dipped in milk chocolate, resulting in over 10% dry weight sugar content. Entered under 1806.90.55.00 pursuant to U.S. note 8 chapter 17 provisions for controlled cocoa-sugar confections. The dual sugar-chocolate nature requires quota compliance.