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: — Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions
Part of: 180632 — Other, in blocks, slabs or bars: — Not filled:
N022878 · 2008-02-08 — The tariff classification of "Pog Milk Chocolate" (item number PSC 915) from Canada
The subject merchandise is stated to contain 47.8 percent sugar, 19.2 percent cocoa butter, 17.09 percent nonfat dry milk, 11.5 percent cocoa paste, 4.0 percent anhydrous milkfat, 0.38 percent soya lecithin and 0.01 percent vanillin. The product is imported in three different forms: a liquid in 10 pound pails, 800 gram molded bars and 200 gram chunks. The intended use is to be molded in various shapes. Based on the information you supplied, we agree with the suggested classification. The applicable subheading for the pog milk chocolate in liquid form will be 1806.20.3400, Harmonized Tariff…
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,…
a80217 · 1996-02-22 — The tariff classification of various Chocolate Couvertures from Switzerland.
You sent descriptive literature and samples of five types of couvertures. The products in question are all dark chocolate couvertures which are imported ready to use without further processing. They are formed into 1250 g bars and used for ganaches and chocolate desserts, to mold fancy items and/or to coat chocolates and chocolate specialties. They will be imported in 10 kg cases, packed two to a 20 kg case. Product CL20E MCD 2000, dark couverture for machine processing, is said to contain 47 percent sugar, 32 percent cocoa liquor, 19 percent cocoa butter, 2 percent whey powder, and traces of…
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