HS Code for Cocoa liquor

Cocoa liquor, also known as cocoa paste (not defatted), is classified under HS code 1803.10. Chapter 18 of the Harmonized System covers cocoa and cocoa preparations. Heading 1803 is specifically for cocoa paste, whether or not defatted. The subheading 1803.10 is reserved for paste that retains its natural fat content, known as cocoa butter. Cocoa liquor is produced by grinding roasted cocoa nibs into a smooth, liquid state; it contains both cocoa solids and cocoa butter in their natural proportions (roughly 50-58% fat). Because it has not undergone the pressing process to remove the fat, it is categorized as "not defatted." This classification is critical for trade because cocoa liquor is a primary raw material for chocolate manufacturing, and its classification distinguishes it from the "defatted" version (1803.20) which has had most of the cocoa butter removed. The classification follows GRI 1 and 6, focusing on the fat content as the primary distinguishing factor between the two subheadings under 1803.

Products Included

• Unsweetened cocoa liquor
• Non-defatted cocoa paste
• Chocolate liquor (pure form)
• Ground cocoa nibs in paste form

Common Misclassification

Cocoa liquor is frequently confused with cocoa butter (1804.00) or cocoa powder (1805.00). Cocoa butter is the pure fat extracted from the paste, while cocoa powder is the solid remains after the fat is removed. It is also distinct from 1803.20, which is cocoa paste that has been wholly or partly defatted through mechanical pressing.

FAQ

What is the HS code for cocoa liquor?

The HS code for cocoa liquor (not defatted cocoa paste) is 1803.10.

Is cocoa liquor the same as chocolate?

No, cocoa liquor is a raw ingredient. Once sugar, milk, or additional cocoa butter is added, the product is classified under 1806 as chocolate.