아몬드 크림 초콜릿, 카페라떼 크림 초콜릿, 카라멜 크림 초콜릿, 치즈케이크 크림 초콜릿, +4
HS 코드
180690
최종 업데이트
2026-06-04
서치 및 소싱 팀을 위한 핵심 요약
필링 초콜릿 마켓 커버리지는 122개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 3,461개와 수입업체 4,209개가 색인되어 있습니다.
21,607건의 공급업체·제조사 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
프리미엄 공급업체·제조사 0개와 카탈로그 0건이 현재 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-06-04.
필링 초콜릿에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 21,607건을 분석하고, 월간 단가 벤치마크로 필링 초콜릿의 수출 경쟁력과 소싱 리스크를 추적하세요.
필링 초콜릿 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
필링 초콜릿의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
필링 초콜릿의 YoY 변동 상위 국가는 중국 (+113.4%), 러시아 (+87.5%), 미국 (+64.1%)입니다.
필링 초콜릿 국가별 공급업체 거래 및 단가 요약
2025-07 기준으로 필링 초콜릿 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-12 기준, 노출 가능한 필링 초콜릿 거래 단가가 있는 국가는 슬로바키아 (30.21 USD / kg), 남아프리카 (15.82 USD / kg), 스위스 (15.52 USD / kg), 이탈리아 (13.91 USD / kg), 파나마 (13.23 USD / kg), 외 15개국입니다.
Filled chocolates are a value-added chocolate confectionery segment sold mainly as impulse singles, boxed assortments, and seasonal gifts. Manufacturing is concentrated in Germany, Belgium, Poland, Italy, and the Netherlands, while the largest import markets include the United States, Germany, the United Kingdom, France, Canada, and Japan. The finished product is produced year-round, but its cost base is tied to cocoa supply, which remains concentrated in a small number of origins and is highly sensitive to weather and disease shocks. Trade and procurement decisions are increasingly shaped by deforestation and labor-traceability requirements in cocoa supply chains.
Market GrowthGrowing (2020-2024 trade trend)Multi-year expansion in the broader chocolate-and-cocoa-preparations trade category
Major Producing Countries
독일Leading 2024 exporter in ITC Trade Map data; major chocolate confectionery manufacturing base.
벨기에Major praline and boxed-assortment manufacturing hub; top 2024 exporter in ITC Trade Map data.
폴란드Large and growing industrial confectionery manufacturing base in the EU; top 2024 exporter in ITC Trade Map data.
이탈리아Important premium confectionery producer with strong hazelnut-chocolate and praline manufacturing.
네덜란드Major manufacturing and redistribution hub for cocoa-based confectionery; top 2024 exporter in ITC Trade Map data.
Major Exporting Countries
독일Top 2024 exporter in ITC Trade Map data for HS 1806 chocolate and cocoa preparations.
벨기에Major exporter of boxed chocolates and pralines in ITC Trade Map data.
폴란드Large EU exporter of chocolate and cocoa preparations in ITC Trade Map data.
이탈리아Major exporter of premium chocolate confectionery and assorted filled chocolates.
네덜란드Important export and re-export platform for cocoa-based confectionery.
Major Importing Countries
미국Largest 2024 import market in ITC Trade Map data for HS 1806.
영국Major import market for boxed, seasonal, and gift confectionery.
프랑스Large consumer market with strong demand for premium and assortment chocolates.
캐나다Significant North American import market in ITC Trade Map data.
일본Important premium import market with high packaging and quality expectations.
독일Large import market despite its role as a major exporter.
Supply Calendar
Cote d'Ivoire:Oct, Nov, Dec, Jan, Feb, MarUpstream cocoa main crop window; finished chocolate manufacturing is year-round.
Ghana:Sep, Oct, Nov, Dec, Jan, Feb, MarUpstream cocoa main crop window; mid-crop generally extends the supply season.
Ecuador:Mar, Apr, May, JunImportant cocoa origin with a different seasonal profile from West Africa.
Brazil:Oct, Nov, Dec, Jan, Feb, MarSecondary cocoa origin with main and light crop periods.
Indonesia:Sep, Oct, Nov, DecAsian cocoa origin; harvest timing differs from West Africa and helps diversify input sourcing.
Tempered chocolate shell with a clearly distinct centre
Molded bonbon, bar, or bite-size formats
Glossy surface and clean snap are important quality cues
Sensitive to heat-induced softening, bloom, and shell deformation
Compositional Metrics
Codex CXS 87-1981 requires the chocolate coating to make up at least 25% of the total product weight for filled chocolate
The centre must be compositionally distinct from the outer coating
Filling moisture and fat compatibility are critical to avoid migration and bloom
Grades
Codex-compliant filled chocolate
Praline
Assorted filled chocolates
Packaging
Flow-wrap for single pieces and bars
Paperboard boxes for assortments
Seasonal gift cartons and tins
High-barrier wrappers to limit moisture and aroma transfer
ProcessingTempered shell and filling are prepared separately before final sealingCooling and crystallization control are critical for appearance and textureFat migration control between shell and filling is a major quality requirement
Supply Chain
Value Chain
Cocoa sourcing -> chocolate mass and cocoa butter supply -> shell formulation -> filling preparation -> molding or enrobing -> cooling -> wrapping -> boxed assortment assembly -> retail distribution
Separate filling lines are often used for caramel, ganache, praline, fruit paste, or cream centres
Final packaging is designed to protect flavor, prevent moisture ingress, and preserve appearance
Demand Drivers
Seasonal gifting and festive confectionery demand
Impulse and convenience-channel purchases
Premium boxed assortments and assortment variety
Private label growth in mass retail
Travel retail and duty-free sales
Temperature
Cool, dry storage is needed to protect the shell and filling
Heat swings can cause fat bloom, softening, and centre migration
Humidity control is important to avoid stickiness and packaging failure
Shelf Life
Shelf life is strongly filling-dependent; low-moisture centres last longer than cream or fruit centres
Quality loss is usually driven more by heat, humidity, and bloom than by microbial spoilage
Barrier packaging helps preserve texture, gloss, and flavor during storage and transit
Risks
Supply Concentration HighFilled chocolates depend on cocoa inputs that are concentrated in a relatively small number of origins, especially West Africa. ICCO reports that weather, diseases, and pests have already disrupted recent cocoa production, so a shock in one major origin can quickly tighten availability and raise ingredient costs worldwide.Diversify cocoa origins, keep formula flexibility across liquor, butter, and powder supply, and hedge cocoa input exposure.
Climate and Disease MediumCocoa yields are highly sensitive to rainfall and temperature, and FAO and ICCO both highlight disease pressure in West African origins. Cocoa swollen shoot virus disease is a specific disruption risk because it can reduce yields and undermine long-term orchard productivity.Use multi-origin sourcing, monitor origin disease reports, and build procurement plans around seasonally diverse supply windows.
Quality Degradation MediumFilled chocolates are sensitive to heat, humidity, and temperature cycling in transit. Poor control can cause fat bloom, soft shells, stickiness, and centre migration, which reduces sellable quality even when the product is still safe to eat.Use cool, dry logistics, high-barrier packaging, and strict warehouse temperature control.
Sustainability
Deforestation and land-use conversion scrutiny in cocoa origin supply chains
Climate stress and rainfall volatility in the West African cocoa belt
Traceability and due-diligence pressure for forest-risk commodities
Labor & Social
Child labor in West African cocoa supply chains
Smallholder income pressure and labor shortages in cocoa origins
FAQ
What makes a chocolate product a filled chocolate?Under the Codex standard, filled chocolate has a chocolate coating and a centre that is clearly distinct in composition from the outside shell. The chocolate coating must make up at least 25% of the total product weight.
Which countries are the main exporters of chocolate and cocoa preparations?Germany, Belgium, Poland, Italy, and the Netherlands are the leading exporters in ITC Trade Map data for the broader chocolate-and-cocoa-preparations category.
Why is cocoa supply such an important risk for filled chocolates?Because the product depends on cocoa inputs that come from a concentrated set of origins, mainly in West Africa, Ecuador, and a few other countries. ICCO also reports that weather, pests, and diseases have recently reduced cocoa production, which can quickly raise costs and tighten supply.