Preparations consisting wholly of ground cocoa beans, with or without added cocoa fat, flavoring or emulsifying agents, and containing not more than 32 percent by weight of butterfat or other milk solids and not more than 60 percent by weight of sugar: — Containing butterfat or other milk solids (excluding articles for consumption at retail as candy or confection): — Other, containing over 5.5 percent by weight of butterfat: — Described in additional U.S. note 2 to this chapter and entered pursuant to its provisions
Part of: 180632 — Other, in blocks, slabs or bars: — Not filled:
E84564 · 1999-08-03 — The tariff classification of Milk Chocolate Couverture from Switzerland
You sent descriptive literature and samples of a milk chocolate couverture which is imported ready to use. It will be imported formed into 1250 gram bars, packed two together and further packed four to a 10 kg case, then shipped in two cases per 20 kg master case. The product will be used to prepare creams and ganaches, to coat pralines and specialties, and/or to mold hollow forms. Product CL01E Ambra, milk couverture, is said to consist of 40 percent sugar, 25 percent cocoa butter, 24 percent whole milk powder, 10 percent cocoa mass, and traces of lecithin and vanillin. The milk fat content…
a80226 · 1996-02-26 — The tariff classification of various Chocolate Couvertures from Switzerland.
You sent descriptive literature and samples of four types of couvertures. The products in question are all milk chocolate couvertures which are imported ready to use without further processing. They are used for ganaches and chocolate desserts, to mold fancy items and/or to coat chocolates and chocolate specialties. The first three items are formed into 1250 g bars and will be imported in 10 kg cases, packed two to a 20 kg case. Product CL09E MCM 2000, milk couverture for machine processing, is said to contain 41 percent sugar, 26 percent cocoa butter, 22 percent partly skimmed milk powder,…
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