Those are the natural patterns of cacao butter that are crystallized after the cacao is ground and re-solidified. If you see these white patterns, there’s nothing wrong with your cacao. On the contrary, it means you’re holding the real thing!It looks unusual because we’re used to seeing tempered chocolate, where the appearance is uniform and standardized across the surface. During colonialization in the 1800s, Europeans invented tempering to make their chocolate products more appealing to the masses.We sell pure, untempered cacao in its natural, wild form. We do this to honor the ancient traditions of the Mayan indigenous people.When you prepare the cacao, all the cacao butter will melt and redistribute resulting in a beautiful cup of ceremonial cacao (or “drinking chocolate”). And the people you share it with will thank you for your authenticity and dedication to protecting ancient traditions.