How much would you pay for a bar of chocolate made in outer space? In this bonus episode, Dr Fiona Jamieson is rejoined by David Leslie from Lab287, and Phil Buckley, The PSC’s Digital and Space Director, to discuss why space chocolate is out-of-this-world, and what it would take to make. This follows on from Episode 4 of our Space for Growth podcast series, where David joined us to talk about the benefits of advanced manufacturing in space - with one of the advantages being microgravity, and the absence of buoyancy and sedimentation. This enables larger and more perfect crystal formation - and hence better quality chocolate. Today the team deep dive into the realities of investing in and producing space chocolate, discuss how much they would be prepared to pay for literal ‘galaxy’ chocolate, and debate whether it would be a sensible investment. Think we’ve made an error with the costs? You can check out our full cost breakdown and add a comment if you think we should adjust an estimate: https://docs.google.com/spreadsheets/d/1FTGaEWWaGmyGDOaElSiTEmYoYo2SziW3ugzU7gFNXLE/edit?gid=0#gid=0. And, if you’re interested, let us know how much you would pay for space chocolate: https://forms.gle/6KBrzPfS1FMTbg5W8