1. The Import Situation and Market Opportunities for French Chocolate

In recent years, China’s imported-food market has kept expanding; 2023 customs figures show the EU’s food exports to China rose 12 % year-on-year, with French chocolate—promoted as “premium ingredients plus traditional craftsmanship”—now holding a significant share of the country’s high-end gifting, bakery-ingredient and casual-snacking segments. Deepening China–France economic ties (the 2024 High-Level Economic and Financial Dialogue reaffirmed the commitment to broaden farm-product trade), the continuation of selected food-tariff preferences under the RCEP framework, and consumers’ growing regard for “origin certification” are all fueling the surge in demand for imported French chocolate.

However, it should be noted that the EU imposes strict SPS (Sanitary and Phytosanitary Measures) oversight on food exports, while China Customs has also tightened the full-chain management of imported food—“overseas manufacturing-enterprise registration + port inspection + follow-up supervision”—posing challenges forImport Agent Serviceshave placed higher demands on document compliance and logistics temperature-control capabilities.

II. Core Stages of the Import Agency Process: From Contract Signing to Delivery

As a professional import agent, we break the process down into nine key stages, each one tailored to the specific requirements of chocolate imports:

1. Client consultation and needs confirmation: Focus on clarifying product type (dark/milk/white chocolate), format (bulk ingredient/pre-packed retail), and target market (B2B bakery plants / B2C supermarkets & hypermarkets); confirm whether re-export to Russia is involved to provide a basis for subsequent documentation and logistics planning.
2. Negotiation, Contracting, and Clause Review: Pay attention to trade terms (CIP Shanghai is recommended, with the agent controlling transport and insurance), payment methods (for new suppliers, sight L/C is advised to reduce credit risk), and quality standards (clearly specify China GB 9678.2-2014 requirements such as cocoa butter content ≥35%).
3. Order and Payment Execution: via bank LC (?L/C?) or T/T (telegraphic transfer). For Russia-related transactions, the VTB Bank multi-currency settlement channel can be activated, shortening the EUR-CNY/RUB conversion cycle to T+2.
4. Production Supervision and Quality Pre-control: Assign QC personnel to the French plant to verify raw materials (e.g., whether the cocoa-bean origin complies with Rainforest Alliance certification) and additives (e.g., presence of Sunset Yellow or other colorants banned in China), and retain production batch numbers for traceability.
5. Logistics Management and Cold-Chain Control: Prioritize the cold-chain liner service from Le Havre, France, to Yangshan Port, Shanghai (e.g., CMA CGM’s Reefer Star series), using temperature-controlled containers (set at 15–18 °C, humidity ≤ 60 %), and require the carrier to provide real-time temperature data logs (Temperature Log).
6. Customs Compliance and Clearance Operations: Complete the Single Window pre-declaration 3 days in advance, submit the full set of documents (see Section 3 for details), pay import duties (MFN rate 8%) and VAT (13%), and cooperate with customs inspection (focus on verifying whether labels bear Chinese stickers).
7. Delivery Distribution and Temperature-Controlled Handover: After customs clearance, coordinate with domestic GSP-certified cold-chain logistics providers (e.g., JD Cold Chain) to ensure an unbroken temperature chain from port to warehouse to end customer, preventing the chocolate from melting or blooming.
8. Quality Assurance and Issue HandlingUpon arrival, samples will be drawn and sent for inspection (commissioned to SGS or a laboratory recognized by the General Administration of Customs). If any batch-quality issues are found, the return or claims process will be initiated with the CIQ (Entry-Exit Inspection and Quarantine) certificate.
9. Summary Feedback and Records Management: Provide the "Full Import Process Report" (including logistics timelines, detailed tax and duty breakdowns, and document review records), and retain all documents (including electronic data) for at least 3 years to meet the traceability requirements for AEO-certified enterprises by customs.

III. Document Handling: The “Compliance ID Card” for Imported Chocolate

Documents areImport Customs ClearanceAs the core basis, French chocolate must focus on preparing the following eight categories of documents, each of which must satisfy the principle of “consistency among documents, consistency between documents and certificates, and consistency between documents and goods”:

• Commercial Invoice: Issued by the French supplier, it must list the product HS code (18063200, chocolate products), specifications (e.g., 100 g/box), unit price (in euros), and total amount, with a deviation from the contract amount of ≤5%.
• Packing List: Indicate the gross weight (including pallet), net weight, and volume of each carton, exactly matching the “Description of Goods” on the B/L (e.g., “200 cartons, 24 boxes per carton, total gross weight 4,800 kg”).
• ?Ocean shipping?Bill of Lading (B/L): Select "Clean On Board B/L"; for telex-release B/L, the supplier must provide a Telex Release Letter to prevent delays caused by the original bill of lading.
• Certificate of Origin（EUR.1）: Issued by French Customs or a Chamber of Commerce, it must state “Product of France”; with it, the Most-Favored-Nation tariff rate applies (without it, the general 16 % rate is levied).
• Health Certificate: Issued by the French Ministry of Agriculture and Food (DGAL) or its authorized body (e.g., AFNOR), it must bear the wording “Fit for human consumption in China” and list the main components (cocoa-butter content, types of additives).
• Component Test Report (Analysis Certificate): Issued by a French third-party laboratory (e.g., Eurofins), it must comply with China’s GB 9678.2-2014 (cocoa butter content in chocolate ≥30%) and GB 2760 (standard for the use of food additives).
• 包裝聲明（Packing Declaration）: The supplier must declare either “non-wood packaging” or “wood packaging that has been IPPC-fumigated (marked ?MB?+country code+fumigation-company code)” to avoid customs detention due to non-compliant packaging.
• Chinese label sample: Must include product name, country of origin, ingredient list, production date (format YYYY.MM.DD), shelf life (≥12 months), and domestic agent information; prior customs filing is required.

---: Document review must be completed before the cargo arrives at the port. If the "Manufacturer Name" on the health certificate is found to be inconsistent with the actual situation (a common issue), the supplier must be immediately asked to contact the issuing authority for correction; otherwise, customs clearance will be delayed (demurrage is approximately USD 200–500 per day).

IV. Logistics Services: Professional Control and Risk Management in Cold-Chain Transportation

Chocolate is highly temperature-sensitive (softens above 20°C, blooms below 10°C); logistics must be strictly controlled:

• Selection of transportation methods：Over 90% is shipped by sea (the cost is only?Air freight?1/5 of it), preferably a 14-day direct route (e.g., Le Havre–Shanghai), avoiding transshipment (which may cause a temperature-control break).
• Container Selection: Use a 40-foot reefer container, pre-cool to 15 °C 24 hours in advance, leave a 10 cm ventilation gap between the cargo and the container walls during loading, and avoid localized temperature anomalies.
• : Require the agent to purchase liability insurance of at least 5 million yuan: It is recommended to take out “All Risks” plus “Temperature-Control Failure Extension,” covering cargo spoilage caused by refrigeration-equipment breakdown or vessel delay during transit; the indemnity covers both cargo value and demurrage losses.
• Destination Port Coordination: Apply for “priority berthing” with the carrier 24 hours before arrival, pick up the container within 2 hours after customs clearance, and use GPS temperature-controlled trucks for domestic transport (temperature data uploaded automatically every 10 minutes) to ensure an unbroken cold chain from door to door.

We Serve: A client’s imported French truffle chocolates experienced a refrigeration-unit failure in transit, and the temperature rose to 25 °C for six hours. By securing the carrier’s temperature log in advance and coordinating with the insurer’s on-site survey, we obtained compensation equal to 80 % of the cargo’s value (about USD 50,000), averting a total loss for the client.

V. Expansion of Business with Russia: VTB?Foreign exchange settlement?Efficiency and cost advantages

If the customer is involved in re-export to Russia (e.g., selling French chocolate to Russia), or if the French supplier has a need for ruble settlement,?Zhong Shen?Through cooperation with VTB Bank (Russiaforeign tradethrough our partnership with the bank), we offer the following advantages for foreign-exchange settlement:

• Multi-currency settlement: Supports direct EUR-CNY and EUR-RUB exchanges, cutting out USD-conversion losses (typically saving 1–2 % on the spread).
• Arrival time: As the clearing bank designated by the Central Bank of Russia, VTB has shortened EUR/RUB remittance crediting to T+2 (traditional correspondents still need T+5), accelerating capital turnover.
• Exchange Rate Lock - in: A forward exchange contract (Forward Contract) can be entered into to lock in the exchange rate for the next six months (e.g., if the current EUR/CNY is 7.8, after locking, settlement will be at 7.8 regardless of rate fluctuations), thereby hedging against foreign-exchange risk.

Scenario Example: A client imports chocolate from France (EUR 100,000) and resells it to Russia (collecting RUB 9 million), settling via VTB; the euro payment (credited to the supplier’s account on T+2) and the ruble receipt (credited to the client’s account on T+2) are completed simultaneously, saving three days compared with the traditional agency model and cutting exchange-loss costs by roughly CNY 15,000.

VI. Certification Reminder: Key qualifications that customers must obtain on their own

Please clearly inform the client that the following certifications must be applied for independently; Zhongshen can provide auxiliary services such as document preparation and translation but will not handle the applications directly:

1. Registration of overseas production enterprises：根據(jù)海關(guān)總署145號(hào)令，法國(guó)巧克力生產(chǎn)企業(yè)需在“進(jìn)口食品境外生產(chǎn)企業(yè)注冊(cè)管理系統(tǒng)”完成注冊(cè)（網(wǎng)址：http://qgs.customs.gov.cn），注冊(cè)需提交企業(yè)資質(zhì)、生產(chǎn)流程圖、HACCP認(rèn)證等文件，周期約3個(gè)月。
2. Importer registration: Domestic importers must register with customs for “imported foodCosmeticsComplete the filing in the “Importer Filing System” to obtain a 10-digit filing number (e.g., 3100000001) for entry in the “Importer” field of the customs declaration.
3. Other optional certifications: If the client plans to enter high-end supermarkets (e.g., Ole’), they may apply for IFS (International Featured Standards) certification (French companies usually already possess it); if targeting the Muslim market, HALAL certification issued by Malaysia’s JAKIM or Indonesia’s MUI is required.

---: If the overseas production enterprise has not completed its registration, customs will not accept the customs declaration; therefore, the registration process must be initiated three months in advance.

VII. Risk Control and Common Problem Response

Based on 100+ import cases of French chocolate, we have summarized the following high-frequency issues and solutions:

• Question 1: The “production date” on the sanitary certificate does not match the actual batch of goods.
  Response: Require the supplier to provide a table that links production batch numbers to sanitary certificates (Batch Certificate) and mark “Batch No. XXXX” on the packing list to ensure “document–cargo consistency” during customs inspection.

• Question 2: Temperature exceedance during cold-chain transport caused partial melting of the chocolate
  Countermeasure: Choose carriers that offer a “Temperature Guarantee Service” (e.g., Maersk’s Cold Chain Promise). If the temperature exceeds the set range, file a claim with the carrier using the temperature log—compensation is typically 2–3 times the freight cost.

• Question 3: Temporary adjustment of import tariff rates (e.g., MFN rate raised from 8% to 10%)
  Response: Specify in the contract: “If the General Administration of Customs issues a tariff-adjustment notice, the rate in force on the date the goods are declared shall apply, and the two parties shall share the difference pro rata,” or lock in the cost via a Customs Bond Insurance policy (the premium is about 0.3% of the payable duty).

• Question 4: The Chinese label does not comply with GB 7718 (General Rules for the Labeling of Prepackaged Foods).
  Response: Submit the label proofs to customs for filing 30 days in advance, focusing on the “production date” format (must read “see package code” and indicate the exact location) and the “allergen warning” (e.g., milk or nuts must be clearly declared).

Conclusion: Professional Agents Facilitate Efficient Import of French Chocolates

Importing French chocolate is more than the movement of goods—it is a comprehensive mastery of documentation compliance, cold-chain logistics, and trade policy. With 20 years of experience as a foreign-trade agent, Zhongshen International Trade has built a proven system across critical links: document review (0.1 % error rate), cold-chain logistics (99.8 % temperature-compliance rate), and Russia-bound foreign-exchange settlement (60 % faster processing). These strengths cut customs-delay risk by 30 % and save clients 15 % in total cost. Whether you are an SME importing for the first time or a chain brand scaling up procurement, we deliver a professional service of “customized agency plan + full-process risk coverage”.