I brewed a sweet chocolate stout, and it's been in the primary for about a week and a day. I used 1.5kg of coopers dark extra, 1.2kg of some pale ale extract whose brand I cannot remember, 1cup of brown sugar, 3oz of bakers chocolate, 1lbs of chocolate malt, 1lbs of crystal malt, and half cup of lactose. I threw the bakers chocolate into the boil and it kinda sedamented on the top but I thought nothing of it. Now I took a look at the kreusen and it looks weird and blotchy. I'm not sure if the chocolate just sedemented into the kruesen or it's mold. Please tell me why I shouldn't be worrying. The OG was 1.060. I'm going to take a new reading in a couple days. Thanks