Cut ginger into small pieces or thin slices. Pieces should be about ½ inch in diameter. Slices should be about ¼" thick. Pieces will keep a slightly chewy bite in the center, while slices are easier to dip in chocolate.
Place the ginger slices in a saucepan and cover with water. Simmer for 20 minutes, then drain.
Place back in sauce pan, add 2 cups of sugar and cover with water. Heat to boiling, then simmer for 45 minutes.
Drain (reserving the syrup) then spread on a parchment or wax paper lined baking sheet.
Let the ginger dry overnight on the kitchen counter.
Place ½ cup sugar in a bowl, along with the dried ginger (ginger will still be sticky) and mix to coat the ginger with the sugar.
Place ginger back on the baking sheet and let sit for several hours.
Remove excess sugar and store in an airtight container.