Peel the ginger. Save the peels and put them in a saucepan with the sugar. Bring 600 ml of water with the peels to a boil. Meanwhile, cut the peeled ginger into 2×2 cm cubes.
Add ginger pieces to the peels form and gently roll everything together over moderate heat. When the sugar syrup reaches a heat of 112 °C, you can add the glucose. Do not make any more at this point, just let it dissolve.
Put the ginger pieces in a preserving jar form and pour the syrup over them. This way you can make the ginger pieces to keep for several months. Remove the ginger pieces from the syrup and dry them for one night. Melt the chocolate and pull the ginger pieces through the chocolate and drain on a cooling rack.
Tip: Use the syrup further, e.g. for fruit salads, creams or possibly ice cream production.
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