When your block of cacao is heat affected or melts in transport, it can look unsightly! The white bits are cacao butter - which is actually the good stuff! They are not mould or congealed milk or any other weird and wonderful stuff that they fill regular chocolate bars with.
Ceremonial Cacao is a whole bean product, nothing added, nothing removed. And because Cacao Chuncho (the bean variety from which Ceremonial Cacao is made) has such a high cacao butter content (up to 85%) a little too much heat causes it to separate, giving the block a marble effect, with some parts of the block being crumbly and appearing dry - which can be confused with cacao that is old and way past its best before date.
In truth, the spiritual and medicinal properties of the cacao are not affected by it melting and reforming in transport. This is what happens in the cacao production process anyway when the cacao is ground. The only difference is that the blocks are cooled in a temperature controlled environment, so that the cacao butter and the cacao mass cool at the same rate so that they do not separate.
We realise that the block is unsightly and looks like it has gone off. As per the above, it hasn't - Ceremonial Cacao is not regular chocolate, which actually goes bad when it is heat affected. All that has happened is that the cacao butter and the cacao mass have cooled at different rates and they have separated from each other, causing a marbled effect in parts (excess of butter) and the block being crumbly and dry in parts (not enough butter). All that needs to happen is to remelt the cacao, give it a good stir, and put it in the fridge and it go back to its beautifully silky, shiny self.

So how can you give your block the TLC it needs?

Its pretty easy and doesn't take long.
Firstly, roughly chop the block into pieces that are no bigger than 1cm. Put all the pieces in a double boiler until it melts. If, like most of us, you don't have a double boiler, use the saucepan and and bowl method from this article. The way we like to do it is slightly different, but works just a s well. Place the chopped Ceremonial Cacao in a bowl and place it in a large pot of just boiled water (so part of the bowl is immersed in the water). Make sure no heat is applied once the bowl is in the water, otherwise your cacao can easily be ruined. As the cacao melts, give it a stir and it will soon go back to being its dark, silky, shiny self. Pour the melted cacao into a small tray, bowl or chocolate block mould if you have one, put it in the fridge and in a couple of hours, it will come out as good as new! 
The other thing that you can do with the small chunks is to grind them up for 20 - 30s in the food processor (or give it a super quick whiz in a thermomix) which will get it into a rough powder form. If you grind for too long, it will melt and stick to your appliance, so just be mindful here, This effectively does the same thing as the above and it's now in the perfect form to make a sacred hot chocolate or pop in a smoothie / desert.
Give it a try and see how easy it is to get your Ceremonial Cacao back into its dark and delicious original state.