Episode 10 - The Chocolate Cream Killer
In this episode of True Crime Culinary, we unwrap the chilling story of Christiana Edmunds — the Victorian poisoner who slipped strychnine into chocolate creams — and trace chocolate’s own extraordinary journey across continents and centuries.
We go way back: to the Indigenous origins of cacao in Central and South America, where chocolate was medicine, ritual, ceremony, and even currency. Then we follow cacao across the Atlantic, into colonial systems powered by enslaved labor, and into the hands of European confectioners.
By the 19th century, Swiss innovators — Daniel Peter, Henri Nestlé…
The skinny
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