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💾 Data Updated: 2025 HTS Revision 30 • Last updated: November 24, 2025

1806 - Chocolate and other food preparations containing cocoa:

Sub-classifications

Commodity Code
Description

Overview

Heading 1806 encompasses a broad range of chocolate and other food preparations that contain cocoa as a principal ingredient. This category is not limited to pure chocolate bars but includes a diverse array of confectionery and food items where cocoa contributes significantly to the product's composition and characteristic flavor. Products such as chocolate-coated biscuits, cocoa-based beverage powders (when not primarily for direct consumption as a beverage base), and chocolate-based fillings for baked goods would typically fall under this heading, provided they meet the criteria of containing cocoa.

Distinguishing heading 1806 from its siblings at the HTS Root level requires understanding the fundamental nature of the goods. While sibling categories at the root level might cover live animals (Chapter 01), mineral products (Chapter 25), or various manufactured goods (across different sections), heading 1806 is specifically dedicated to finished or semi-finished food products where cocoa is a defining component. The key differentiator is the presence and significance of cocoa, setting these items apart from, for instance, purely cereal-based products or confectioneries without cocoa.

Within heading 1806, subcategories exist to refine classification based on the physical form and presentation of the cocoa-containing preparations. Subheading 1806.10 specifically addresses cocoa powder that has had sugar or other sweetening matter added. Subheading 1806.20 deals with larger format preparations, such as blocks, slabs, or bars exceeding 2 kg, or bulk forms like liquid, paste, or granular products in large packaging. The remaining subcategories, including the general "Other" classifications, capture a wide variety of chocolate products and preparations not specifically defined by the aforementioned subheadings, allowing for the detailed classification of diverse cocoa-based food items.

Go up to Chapter 18: Cocoa and cocoa preparations

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