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sionnach commented on the word degree macmichael (°mcm)
a unit used to measure the viscosity, or thickness, of chocolate. Typical values range from around 60 °McM (very thin chocolates suitable for pouring into molds) to around 190 °McM (very thick chocolates suitable for hand dipping or forming around a center). A MacMichael viscometer is used to make the measurement.
January 21, 2008