1806.20.24.00 - Described in additional U.S. note 2 to this chapter and entered pursuant to its provisions 🖩

This HTS classification covers specific cocoa preparations that are not intended for retail sale as candy or confectionery. The core defining characteristic is their significant milk fat content, specifically containing over 5.5 percent by weight of butterfat or other milk solids. These products are typically in bulk forms such as liquid, paste, powder, or granular, packaged in containers exceeding 2 kg.

This category is distinguished from other "Other" subcategories primarily by the precise percentage of butterfat or milk solids. For instance, it differentiates from preparations containing 5.5 percent or less milk solids. The focus here is on bulk preparations where the milk fat content plays a crucial role in the product's formulation and intended use, often as an ingredient in further manufacturing processes.

As this is a leaf node in the HTS structure, there are no further subdivisions. The classification relies on the comprehensive definition of the preceding levels, particularly the precise butterfat threshold and the form in which the product is presented. Examples within this classification would include bulk cocoa-based ingredients for industrial use in baking, dairy products, or other food manufacturing where a higher fat content is a key characteristic.