An HS code, or Harmonized System code, is an international customs code used to classify traded products. Maintained by the World Customs Organization (WCO), the HS system ensures that every type of good - chocolate included - has a unique code used by customs in over 200 countries.
The HS code determines:

• The applicable tariffs or duties
• Required documentation or certificates
• Regulatory compliance (e.g., labeling, food safety)

Correctly assigning an HS code helps prevent shipment delays and customs disputes during international trade.

Chocolate and chocolate products fall under Chapter 18 of the HS code system, which covers “Cocoa and Cocoa Preparations.” Depending on the specific product, further breakdown occurs up to eight or ten digits in many national systems.

Main Relevant HS Codes for Chocolate:

• 1806: Chocolate and other food preparations containing cocoa

Within 1806, the system breaks down into sub-categories depending on product type and content.

Below are some commonly used international (6-digit) HS codes for chocolate and chocolate-containing foods:

• 1806.10 - Cocoa powder, containing added sugar or other sweetening matter Often used for sweetened cocoa drink mixes.
• 1806.20 - Chocolate and other food preparations containing cocoa, in blocks, slabs or bars, weighing more than 2 kg or filled Used for bulk chocolate blocks (e.g., food service or industry use).
• 1806.31 - Chocolate, not filled, in blocks, slabs, or bars, weighing not more than 2 kg Covers standard solid chocolate bars.
• 1806.32 - Chocolate, filled, in blocks, slabs, or bars, weighing not more than 2 kg For chocolate bars with fillings such as praline, caramel, nuts, or fruit.
• 1806.90 - Other chocolate and food preparations containing cocoa Includes chocolate spreads, bites, boxed chocolates, and confections not fitting specific bar/block codes.

National tariff codes may use 8, 10, or even more digits for further specificity, so always refer to the destination country’s customs database for exact numbers.

The process follows a logical sequence:

1. Identify the Product: Pure chocolate, filled bars, chocolate-covered biscuits, spreads, or drink mixes? Each can have a separate code.
2. Determine Product Form: Block, slab, bar, liquid, powder, or confectionery?
3. Check Ingredients: Fillings, sugar content, and cocoa percentage can affect classification.
4. Consult Official Tariff Databases.

• US: Harmonized Tariff Schedule Search
• UK: UK Integrated Tariff
• Australia: ABF Tariff Classifications

Incorrect codes may result in extra tariffs or rejected shipments, so careful handling is advised.

Using the right HS code for chocolate is not just bureaucratic routine; it directly impacts:

• Duty Rates: Each code attracts specific import duties or taxes. For more on how rates affect landed costs, see Import Duty Rates in Australia: What Importers Need to Know in 2025.
• Food Safety Regulation: Many countries require additional checks or certifications for food products. The right code signals the need for such reviews.
• Labeling & Traceability: Certain chocolate products (especially those with allergens or high sugar content) have stricter labeling obligations.
• Trade Statistics & Tariff Agreements: Accurate codes support free trade agreement benefits or quotas, offering potential cost savings.

Suppose a business is exporting filled chocolate bars (with a fruit or caramel center) weighing under 2 kg each. The correct international HS code would typically be 1806.32. Labeling the shipment as “1806.31” (solid, unfilled bars) risks the wrong duty rate or import denial at the border.

For new importers of chocolate or confectionery, reviewing your country’s full tariff code extensions - up to 8 or 10 digits - is advised.

Review full product specs: Record cocoa content, weight of each bar, type of filling, sugar percentage, and packaging format.

Stay updated on code changes: The WCO updates HS codes roughly every five years, so verify your codes periodically.

Double-check codes for mixed goods: Chocolate gift boxes and variety packs may need “other” codes depending on their contents.

Coordinate with experienced customs brokers: Professionals are familiar with local variations, seasonal tariff quotas, and required food certificates.

Further resources can be found at the European Commission’s TARIC database.

Do flavored or fortified chocolate bars use a different HS code?

Generally, basic flavors (mint, fruit, nuts) fall under standard chocolate codes as long as cocoa remains the main ingredient. Fortified or special dietary chocolates may use separate codes if substantially altered; check local databases.

Is white chocolate classified under the same code?

Despite lacking cocoa solids, white chocolate is usually included in “chocolate and other food preparations containing cocoa” under code 1806.x because of cocoa butter content.

Are chocolate-covered snacks (biscuits, wafers) in the same category?

No, these generally fall under biscuit or wafer chapters (e.g., 1905 for biscuits with chocolate). Always check which ingredient dominates, and refer to customs rulings if unsure.

Correct HS code classification for chocolate streamlines customs clearance, ensures accurate duties, and helps maintain regulatory compliance. Whether shipping gourmet bars, powdered mixes, or confectionery, getting the code right keeps international deliveries on schedule and cost-effective.

Businesses exporting or importing chocolate, snacks, or packaged foods benefit from partnering with suppliers who provide the correct documentation from the start. MR.VIET offers export-ready Vietnamese chocolate, coffee, and snacks, and assists partners with precise HS codes, paperwork, and logistics - helping shipments glide smoothly through customs.