1806.90.90.19 - Other 🖩

This classification, under HTS Code 1806.90.90.19, encompasses a broad range of food preparations containing cocoa that are not specifically classified elsewhere within heading 1806. These are products where cocoa is a significant ingredient but do not fall into more precise subcategories based on specific inclusions or forms. Examples could include various types of cocoa-based confectionery items, baked goods with a significant cocoa component, or other processed food items where cocoa is integral to the product's identity and flavor profile, but they do not contain specified ingredients like peanuts.

The key differentiator for this category is its residual nature. It serves as a catch-all for cocoa-containing food preparations that do not fit into more specific classifications. For instance, while 1806.90.90.11 specifically addresses confectionery containing peanuts or peanut products, this category covers similar confectionery items or other food preparations that are devoid of such specific inclusions. The absence of other defining characteristics, such as being a chocolate liquor, a chocolate in blocks or bars, or a chocolate preparation with a high cocoa content, directs items to this residual classification.

As this is a leaf node in the HTS structure, there are no further subcategories under 1806.90.90.19. Therefore, classification into this sub-heading relies on a thorough examination of the product's composition and a process of elimination against more specific HTS descriptions within heading 1806 to ensure that no other subheading is more appropriate. The absence of specific defining ingredients or forms, combined with the presence of cocoa as a primary component in a food preparation, is the definitive criteria for classification here.