Restaurant Chocolate Fountain Sauce
Commercial chocolate sauce formulated for chocolate fountains, containing cocoa butter, sugar, and vegetable oil under 1806.90.30. Canadian production meets USMCA 9823.08.24 requirements per note 8(b)(2). Specialized formulation for heated application.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If vegetable fat compound coating
High vegetable fat content may classify as animal/vegetable fat preparation
If couverture chocolate base
Different chocolate preparation categories within Chapter 18
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Import Tips & Compliance
• Label clearly for commercial use to avoid retail classification; provide bulk packaging documentation; ensure compliance with food facility registration requirements
Related Products under HTS 9823.08.24
Hershey's Milk Chocolate Syrup
A sweetened chocolate-flavored syrup made from cocoa powder, sugar, and dairy components, classifiable under HTS 1806.90.30 as a preparation containing cocoa in block, slab, bar, or liquid form with sugar. This product falls under 9823.08.24 as a Canadian-origin good eligible for USMCA preferential tariff treatment per note 8(b)(2). The syrup form and cocoa content meet the specific subheading criteria.
Nestle Nesquik Chocolate Syrup
Popular chocolate milk syrup containing cocoa powder, sugar syrup, and natural flavors, specifically classifiable under 1806.90.30 as chocolate preparations in liquid form. Qualifies for 9823.08.24 USMCA treatment for Canadian production meeting note 8(b)(2) requirements. The product's liquid consistency and cocoa base determine its Chapter 18 classification.
Organic Belgian Chocolate Sauce
Premium liquid chocolate sauce made with organic cocoa, cane sugar, and cream, classifiable under 1806.90.30 for chocolate preparations containing sugar. Canadian production qualifies under USMCA 9823.08.24 per note 8(b)(2) for preferential duty treatment. The sauce's composition and presentation meet subheading specifications.
Ghirardelli Chocolate Dessert Sauce
Rich chocolate sauce for desserts containing cocoa liquor, sugar, and corn syrup, properly classifiable under HTS 1806.90.30. Canadian manufacturing qualifies this product for USMCA preferential treatment under 9823.08.24 per note 8(b)(2). The liquid chocolate preparation meets all composition and form requirements.
Bulk Chocolate Fudge Topping
Industrial chocolate fudge topping in liquid form for ice cream manufacturers, containing cocoa powder, sugar, and stabilizers under 1806.90.30. Qualifies for Canadian USMCA treatment under 9823.08.24 per note 8(b)(2). Bulk packaging and composition confirm Chapter 18 classification.
Maple Chocolate Syrup Blend
Canadian specialty syrup combining pure maple syrup with premium chocolate, classifiable under 1806.90.30 as cocoa preparations with sugar. Meets USMCA 9823.08.24 requirements under note 8(b)(2) for Canadian origin goods. Chocolate component dominates classification.